Chicken with Spinach Pasta Sauce

(1) 1-lb pkg fusilli pasta
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 lb DLM Boneless, Skinless Chicken Breast, cut into bite-size pieces
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 cup onion, chopped
3 minced garlic cloves
(1) 10-oz pkg frozen spinach, thawed and drained
(1) 14-oz can low-salt chicken broth
1/4 tsp DLM Nutmeg
1/4 tsp pepper
1/4 cup Parmigiano-Reggiano, grated

Cook pasta as label directs; drain. Heat 3 tablespoons oil; sauté chicken until browned. Keep pasta and chicken warm. To make sauce: in a saucepan heat 1 tablespoon olive oil; sauté onion and garlic until tender. Add spinach, broth, nutmeg, and pepper. Stir together. Pour into food processor, and purée until smooth. Return to pan. Add cheese and heat (do not boil). Pour sauce over pasta. Mix well. Add chicken and serve.

Makes 8-12 servings

Allergy Warning: Contains milk and wheat