Instructions: Rub the hens with olive oil, or substitute bacon fat, until coated. Place them in an oven proof dish and roast for 30-40 minutes, until the hens are golden brown. Allow the hens to cool until you can easily handle them. Remove the meat from the bones and cut into bite-sized pieces. Set aside.

Bring 2 quarts of water to a boil and add the linguine. Cook until just tender.

While the pasta is cooking, saute the onions and garlic in a little olive oil until soft but not browned. Add the wine, reduce heat to medium and cook until the liquid has evaporated, about 10 minutes. Add the bell pepper and cook until tender. Add the diced hen meat, toss to reheat but not to overcook the meat. Remove from heat.

Drain the pasta well and place it in a large bowl. Toss with the spinach ribbons. Add the hot hen mixture, along with the goat cheese to the pasta and toss. Adjust the flavor with salt and pepper if necessary. Portion onto 4 plates and garnish each with the walnuts. Serve immediately.

NOTE: You may substitute Poussins or boneless chicken breasts for the game hens in this recipe.

Preparation Time 1:40

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