• Measure wet and dry ingredients for Chicken Scaloppine with Spinach and Linguine. Place in small bowls or zip-top plastic bags; cover or seal. If necessary, refrigerate ingredients. (Don’t cook pasta.) • Snap off and discard tough ends of asparagus; cut in half crosswise. Cover and chill. • Thoroughly wash and pat spinach dry, and place in a zip-top plastic bag. Seal and chill. • Place flowers in selected vases. • Set table.
