Instructions

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