Chicken Bow-tie Pasta

It all started with a glass of Clos du Bois and some classic jazz. I decided to recreate, at least to a degree, a dish that was at Lindey's many years ago. A chicken bow-tie pasta with sauteed spinach and gorgonzola in a brown butter sauce. 

  • The chicken was marinated in Italian dressing overnight
  • Three cloves were thinly sliced and added to extra virgin olive oil with a tsp of red wine vinegar to saute the spinach
    • fresh spinach was added to the final product
  • More chicken was used
  • More gorgonzola was used (should have used more!)
It turned out delicious, and I have a plate ½ left.