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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.
Serves: 6
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:
Energy |
2209.152kJ 528.0kcal |
---|---|
Fat | 39.7g |
Saturated Fat | 16.3g |
Sugars | 2.5g |
Salt | 0.7g |
This recipe was first published in February 2008.
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