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| Servings |
servings
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Ingredients
- 2 skinless chicken breasts
- 1 tablespoon Chopped Garlic
- 1/3 cup Chablis wine
- 1/4 cup sherry wine
- 1/4 cup chicken broth
- 1 pound fresh spinach
- 2 cups Heavy Cream
- 1 cup Parmesan cheese
- 1 pound pasta of your choice cooked al dente
Ingredients
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Rate this recipe!
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Instructions
- Mark the chicken breast on a hot grill, cut into strips.
- Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste.
- Cook for 5 minutes on each side and reserve.
- Add chopped garlic, Chablis & sherry.
- Reduce by 2/3. Add chicken broth and reduce until almost dry.
- Add 5 oz fresh chopped spinach, salt & pepper to taste.
- Add the cream; reduce by 2/3 slowly.
- Add the Parmesan cheese, stir & taste for seasoning.
- Add the rest of the spinach.
- Turn off the stove.
- Put the chicken back in with the pasta and toss.
- Sprinkle the rest of Parmesan cheese on top.
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