Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless boneless chicken breast halves
     3/4           cup  water
     1/2           cup  dry white wine
  1              clove  garlic -- sliced
  1              pound  fresh spinach -- rinsed
  1         tablespoon  olive oil
  2        tablespoons  all-purpose flour
  1 1/2    tablespoons  fresh lemon juice
  1 1/2      teaspoons  dried oregano
  1           teaspoon  salt
     1/4      teaspoon  black pepper
     1/8      teaspoon  ground nutmeg
  6             ounces  cream cheese -- soft and in pieces
     3/4           cup  grated parmesan cheese
     1/2         pound  linguine -- broken in half
  2        tablespoons  plain dry bread crumbs
     1/2      teaspoon  paprika

Preparation:

1. Heat oven to 375 F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat. 2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. 3. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch-wide shreds. 4. Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot. 5. Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan. 6. Add cheese sauce and shredded chicken to spinach in pot. 7. Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. 8. Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top. 9. Bake in 375 F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.

Nutritional Information:

2608 Calories (kcal); 102g Total Fat; (36% calories from fat); 191g Protein; 210g Carbohydrate; 508mg Cholesterol; 4446mg Sodium