Recipe for Pasta with Spinach Chiffonade in Chicken Broth

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
3 med	Garlic cloves, chopped fine
4 cup	Packed raw spinach leaves, stemmed and washed, cut into 1/2-inch wide strips
2 cup	Reduced chicken broth (boil 4 cups down to 2)
1 oz	Grated parmesan cheese
	Freshly ground black pepper

Instructions:

Instructions: In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

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