Chicken Spinach Linguni
serves 2

2 boneless, skinless chicken breasts, cut into chunks
2 garlic cloves, minced
salt and pepper to taste
3 T. olive oil
1 t. dried oregano
2 T. fresh basil, chopped
2 T. coarsely chopped sun-dried tomatoes
2 T. pine nuts
1 t. nutmeg
1 bag fresh spinach leaves, washed and rinsed
1/4 c. chicken broth
2 T. white wine
2 c. heavy cream
1 c. parmesan cheese
4 c. cooked al dente linguini

In a bowl, marinade chicken chunks with garlic, salt, pepper, basil leaves, oregano, sun-dried tomatoes, and olive oil. Cover and chill for 4 hours. Saute in skillet til chicken is golden, add spinach, nutmeg and pine nuts, lower heat and wilt spinach. Deglaze pan with wine and chicken broth. Bring to a boil, add crfeam and Parmesan cheese, stirring til nice and thick and bubbly. Add linguini and toss to coat well. Serve with salad and garlic bread.