Here's a yummy pasta dish made with spinach noodles. It is adapted from a recipe in Bert Greene's Greene on Greens.

ITALIAN FLAG

2 chicken breast halves with bone(about 1 1/4 pounds)
2 cups chicken broth
2 tablespoons olive oil
1 small onion, halved, thinly sliced
6 medium-sized sliced mushrooms
5 Tablespoons unsalted butter
1/4 pound thinly sliced prosciutto, cut into strips
2 or 3 plum tomatoes, (8 to 10 ounces total)peeled and chopped
1/2 cup heavy or whipping cream
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 pound green fettucine noodles, (I use the refrigerated spinach noodles)
Freshly grated Parmeson cheese

Place the chicken breast in a medium saucepan and add enough chicken broth to cover. Heat to boiling: reduce the heat. Simmer, covered until cooked through, 20-30 minutes. Remove the chicken breast and allow to cool. Remove from the bone, and cut into strips and set aside. Reserve broth for another use.

Heat the oil in a large saute pan over medium heat. Add the onion; saute until golden. Add the mushrooms; cook, tossing gently, 2 minutes. Stir in 4 Tablespoons butter, the prosciutto, and the tomatoes. Cook 6 minutes. Stir in the chicken and cream. Heat to boiling; reduce the heat to low. Add the nutmeg, and salt and pepper to taste. Keep warm over low heat.

Meanwhile, cook the fettucine in boiling salted water until just tender, about 2 minutes for fresh, longer for packaged. Drain. Return the noodles to the saucepan and toss with a Tablespoon of butter.

Toss the fettuccine nto the chicken-prosciutto mixture. Serve with Parmesan cheese on the side. Serves 3 or 4.

Note: I substitute 2 or 3(depending on size) boneless chicken breasts. May require less cooking time.