Ingredients
Chicken breast , bone and skin –grill, cut into cubes (1lbs), fresh pasta shells (8oz) or dry pasta shell (6oz), grated parmesan (1/2c), salt and pepper, nutmeg or mace (1/2tsp), chicken broth (1c), vegetable spray or olive oil (1tsp), finely chopped garlic (4 med. Cloves), fresh spinach (1 1/4lb).

Method of preparation:-
Take a pan, add broth in it and then cook spinach in it until it gets soft. Drain the spinach and reserve broth aside. Squeeze out the excess liquid. Cook pasta in a large pot of boiling water. Take a heavy frying pan, place it over medium heat. Heat the oil in it and then sauté garlic in it by stirring it regularly. Fry garlic until it is still white but not gets brown. Add spinach, mace or nutmeg, salt and pepper in it. Then add the chicken pieces to the spinach. Mix it and then add small amount of reserved cooking broth in it. Mix the spinach and add more broth in it if needed. Drain the cooked pasta from the pot. Add the pasta shells into the spinach mixture and mix it well. Now it is ready, serve it immediately with parmesan cheese.