I always cook a new recipe exactly as written the first time. Sorry I did that with this one. In my mind I know that cooking chicken a long time in basically water, toughens it up. In my mind I know that un-seasoned chicken is very bland. Very few sauces can overcome that blandness. I figured, ah the wine! that will tenderize the chicken and add a lot of flavoring! But not enough for my palate!
It is an easy dish to amend so in my personal cookbook I put these notes for this recipe:
Season cubed chicken before sauteing lightly. (I use Penzeys Old World Seasoning, a good combination seasoning.)Remove only sauteed chicken to a covered dish,to keep hot, leaving the garlic. Pour wine and tomatoes into skillet, bring to a boil and add pasta. Cook 9-10 minutes. If sauce is thin, mix 2 tbs corn starch in 1/4 cup cool water. Make a well in the center of the pan and, stirring all the while, pour mix into skillet. Add chicken back to skillet with any juices on the plate. Add spinach over the top and cover and cook for 5-7 minutes. Add layer of cheese over spinach and cook, covered for about 3-5 minutes.
That is how I cooked it the SECOND time!
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I always cook a new recipe exactly as written the first time. Sorry I did that with this one....