** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Drain and reserve broth. Mash out excess liquid.
3. Cook pasta. Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white.
4. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper.
5. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth.
6. Stir and turn the spinach until it is hot, adding broth as necessary.
7. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well.
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Dietary Notes:
This recipe is high in Vitamin A with 37% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Cheese, Garlic, Olive Oil allergies.
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