Cut the garlic into pieces. Mix the cream with the vegetable stock and place in a non-stick pan, add the spinach and slowly heat and thaw over a low heat, add the garlic and grated parmesan as well. Do not let the chicken cook until the very end so that it doesn`t taste as hard as a bone. Finally fold in the pasta.
Tip:
If you like, you can also take spinach leaves and add a piece of Gorgonzola.
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