TAGLIATELLE WITH CHICKEN AND SPINACH
Italy

1 10 oz package of fresh spinach             2 cups of bit-size pieces oicookcd
salt and pepper to taste                       chicken preferably moist breast
pinch of nutmeg                              7 rounds (or 1/2 pound) of tagliatelle
5 tablespoons of butter                         (narrow noodles,
2 tablespoons oF flour                          sometimes "nest"- shaped),
1-1/2 cup of chicken broth                      cooked very al dente, drained
1 cup of medium cream                        2 tablespoons of breadcrumbs
3/4 cup of grated parmesan cheese


Fill a 4-quart pot three-quarters full of water. Bring to a boil, stir in the fresh spinach,
let the water come to a boil again, and, with a large fork, remove the spinach; drain it
well. Coarsely chop the spinach and season with salt, pepper, nutmeg, and 2 tablespoons
of the butter. Set it aside. In a saucepan, melt the remaining butter, stir in the flour, and,
stirring constantly, cook until the paste is thick and smooth. Gradually add the chicken
broth and cream, stirring until the sauce is medium-thick. Season to taste. Stir in one-
half of the cheese. In a bowl, combine the chicken and pasta. Mix with one-fourth of
the sauce. In a deep baking dish, arrange the spinach in a thick layer. Spoon one-fourth
oF the sauce over it. Spread  the pasta-chickeen mixture over the spinach. Cover with
the remaining sauce. Sprinkle with bread crumbs and remaining cheese. Cook in a
preheated 375 F oven for half an hour, or until the sauce bubbles and the top is golden.