1 tbsp. grated lemon peel
2 tbsp. lemon juice
1/2 tsp. black pepper
1 lb chicken breast strips
1 tbsp. olive oil
1 tbsp. minced garlic
1/4 cup chicken broth
1/8 tsp. salt.
1 (10 oz pkg) stemmed, washed spinach, coarsely chopped
1 (9 oz pkg) fresh spinach fettuccine1/4 cup pine-nuts
4 oz soft goat cheese

In medium bowl, stir together lemon peel, lemon juice, and pepper. Add chicken, mix well. Heat oil in lg skillet over med-hig heat. Add garlic, saute 30 seconds. Add chicken mix, sauté 2 minutes or until no longer pink. Add broth and salt. Stir to blend.

Add spinach, reduce heat to medium-low. Cover, cook 3-4 minutes or until spinach is wilted, stirring occasionally. Cook fettuccine as directed, drain.

Toss with chicken mix. Sprinkle with pine nuts and crumbled goat cheese.

Submitted by: Sherry Monfils