Another new favorite for the boyfriend. For the most part I followed the recipe. Instead of steak seasoning, I just rubbed in some salt, pepper, garlic, and basil into the steaks. I knew the sauce was going to have a strong flavor and I didn't want the steak seasoning to compete. Due to the freezing temps outside, I cooked the steaks inside in the bacon fat leftover from the frying. When the steaks were done, I removed them (kept them warm in the oven) and sautéed some onions (don't like mushrooms) in the bacon fat/steak juices. I proceeded to make the sauce as specified. Though I forgot to add the butter, the sauce didn't seem to miss it. This recipe is a definite keeper.

Reviewed On: Jan. 19, 2009

Absolutely delicious!!! The boyfriend (who has this weird pasta phobia I'm working on fixing) inhaled the dish. I definitely recommend doubling the sauce but keeping the amount of tomatoes the same. I ended up mixing in a little flour to thicken the sauce to my taste. I chopped up the chicken and used a short pasta, bowties, instead. You can either pour the sauce over the pasta or mix the 2 together and serve. Either way, the end result looked really pretty.

Reviewed On: Jan. 16, 2009

Delicious recipe! Only thing I did differently was to sauté onions with the spinach and use boneless thighs (personal preference). One strip of bacon was enough to wrap around each thigh to hold things together. I agree with others that the bacon was a bit soft. That's easily solved by putting the chicken under the broiler for a few minutes on each side. This is surprisingly very easy to make.

Reviewed On: Oct. 15, 2008