Recipe - Pasta With Spinach Chiffonade In Chicken Broth

2 tablespoon Olive oil
3 md Garlic cloves, chopped fine
4 cup Packed raw spinach leaves,
stemmed and washed, cut
into 1/2inch wide strips
2 cup Reduced chicken broth
(boil 4 cups down to 2)
1 ounce Grated parmesan cheese
Freshly ground black pepper
Cooked spaghetti or linguine

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip