A greek favorite!

12	oz	Spinach fettucine (uncooked)
3	qts.	Fresh, drained, rinsed, packed spinach leaves - cut into 2" pieces
2/3	C	Chicken broth
1/2	lb	Goat cheese (broken into chunks)
2	C	Cherry tomatoes, room temperature, in 1/3" slices

• Boil spinach fettucine approximately 6 minutes. Add fresh spinach. Boil 45 seconds.
• Drain pasta and spinach. Return to pan.
• In separate pan boil chicken broth. Add goat cheese. Stir as cheese melts. When cheese is thoroughly melted, remove from heat.
• Add cheese mixture to pasta and spinach. Mix to coat. Spoon onto serving platter. Garnish with tomatoes. Salt and pepper to taste.