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.