Sooo…THIS was win. Pure win. Joy in it’s most perfect form. Though the recipe was quite vague I took the opportunity to be creative and fabulosity occurred. Kimora Lee Simmons, thanks for the catchphrase. I used tons of fresh garlic and a heck of a lot of love. I was basically ladling out sauce into a mug for my own enjoyment as it simmered but finally realized I have a family to feed and should probably stop double dipping.
My husband has a keen eye for randomly grabbing a great bottle of wine. This one was a perfect, mild match for the dish. Part of me wanted to go all first world country on the dish-American style and throw some
lard cream in it to make the flavors more rich. I’m pretty stoked I kept it simple and healthy. Now I don’t feel bad for encouraging my daughter not to finish all her noodles. I happily gobbled up the rest of her plate and, if I’m honest, will likely nosh on some tomato pieces as I pack it away in the fridge.
*Disclaimer* Use a large stock pot for this dish. I doubled the amount of chicken we used and with the large amount of spinach that needed cooking down my sauté pan simply wasn’t cutting it. No one likes extra dishes. Also, I doubled the amount of fresh garlic and added a tablespoon of some store bought minced stuff too. All in all I’d say I used just under 4 lbs of chicken and it would easily serve 6-8 for dinner.