1 1/4 lb. fresh spinach
1 c. chicken broth
8 oz. fresh pasta shells or 6 oz. dry pasta shells
1 tsp. olive oil or vegetable spray
4 medium cloves garlic, chopped fine
1/2 tsp. nutmeg or mace
salt and pepper
1 lb. chicken breast, boned, skinned, grilled and cut in 1-inch pieces
1 c. chicken broth
1/2 c. Parmesan, grated

Cook spinach in 1 cup chicken broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta shells. Preheat a sauté pan or heavy skillet over medium heat. Add olive oil or vegetable spray. Saut, stirring constantly, until it is white. Don't allow it to brown. Add garlic. Add the spinach, nutmeg or mace, salt and pepper. Add chicken breast. Stir and turn and add a small amount of reserved cooking broth. Stir and turn the spinach until it is hot, adding 1 cup chicken broth as necessary. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan.