Chicken and Spinach Pasta

Chicken and Spinach Pasta (#504)
Lemon adds punch to this easily prepared dish. For fast preparation, purchase chicken breasts that have been cut into strips.
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon freshly ground pepper
1 lb. chicken breast strips
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup reduced-sodium chicken broth
1/8 teaspoon salt
1 (10-oz.) pkg. stemmed washed spinach, coarsely chopped
1 (9-oz.) pkg. fresh spinach fettuccine
1/4 cup pine nuts
4 oz. soft goat cheese
1. In medium bowl, stir together lemon juice, lemon peel and pepper. Add chicken; mix well.
2. Heat oil in large skillet over medium-high heat until hot. Add garlic; cook 30 to 60 seconds or until fragrant. Add chicken mixture; cook 2 minutes or until chicken is lightly browned. Stir in broth and salt; stir in spinach. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until spinach is wilted and chicken is no longer pink, stirring occasionally.
3. Meanwhile, cook fettuccine according to package directions; drain thoroughly. Toss with chicken mixture. Sprinkle with pine nuts; crumble cheese over pasta.
4 (1 2/3-cup) servings