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Pasta with spinach chiffonade in chicken broth
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| Artist: |
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| Categories: |
Chicken, Pastas & Noodles, Poultry, Sauces & Dressings, Spinach, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 3
| med | Garlic cloves, chopped fine | | 4
| cup | Packed raw spinach leaves | | | -stemmed and washed, cut | | | -into ?inch wide strips | | 2
| cup | Reduced chicken broth | | | -(boil 4 cups down to 2) | | 1
| oz | Grated parmesan cheese | | | Freshly ground black pepper | | | Cooked spaghetti or linguine |
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Procedures:
| 1 | In a large skillet, heat the olive oil with the garlic over moderate heat. | | 2 | When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. | | 3 | Add the broth. | | 4 | As soon as it reaches a simmer, pour the sauce over cooked pasta. | | 5 | Garnish wit parmesan and season to taste with black pepper. |
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