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Creamy Chicken with Spinach and Dolcelatte
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This deliciously simple supper dish is cooked in one pan. It is ideal for teaming with griddled polenta to soak up the creamy cheese sauce.
To cook polenta, simply follow the pack instructions and leave to set in a lined baking tray. Cut into triangles and chargrill on a very hot griddle pan, brushed with olive oil, for 1 minute on each side, or until golden brown.
A white Burgundy is ideal for serving with this rich dish.
Typical values per serving:
This recipe was first published in February 2008.