My family loved this. I will cook it again but I think I'll add a little Madeira Wine for more taste. The cream sauce is adaptable- at my house 5 of us ate it with chicken and two with shrimp. If you don't have heavy cream do not despair- I used Evaporated milk and it was smooth and creamy. An easy tasty dish...Thank you Mary.
This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic.
I cut the recipe in half and it would have fed 6 people. I also used half and half instead of cream as someone else suggested. The recipe says to cook the chicken add garlic add sauce then add chicken. I didn't remove the chicken and add it again. I left it in the pot and added Ragu 2lbs) and half and half (about 6 oz) I also added about 1/4 tsp of sugar to cut the acid in the sauce. The mozzarella wasn't really necessary. I added it at the end but it would have been great without it. I did add the parmesan. Also the spinach really does cook down so don't be afraid to add alot. This is definitely a "keeper" recipe great to serve when company is coming and you want something delicious and different.
This recipe is supposed to be creamy and fattening but good god. There reaches a point with cream where more just makes it heavier instead of tastier. Fat is good for carrying flavor to the tongue. Generally the more fat you have the better flavor is carried but only to a point. Once you cross that point it just tastes like fat and nothing else. To improve this recipe I would a) use about half the prescribed cream b) switch the mozzarella for parmesan and c) add spices! (basil oregano black pepper and double the garlic). Also use a 4-6 qt saucepan instead of a skillet so that you can add the spinach all at once lest it lose its flavor while you're waiting for some of it to reduce so that you can add more (my 12" iron skillet wasn't big enough). Even with my modifications I doubt this recipe has the complexity and ingenuity to get any more than 3 or 3.5 stars.
Very good. I didn't have cream so I made a substitution with 3/4 cup milk 1/3 cup butter and 1/2 Tbl. cornstarch per one cup of cream. I added a little extra garlic and some basil oregano and rosemary. Will definitely make this again.
This was very good! I made a few small changes. I took advice from previous reviewers and I added 1/2 cup grated parmesan to the finished sauce and I also used half and half instead of heavy cream. The sauce came out very creamy and thickened nicely. I also doubled the garlic and used frozen chopped spinach. It made a lot of sauce and for once a recipe that says it served 4 actually did. This would also be yummy without the chicken as it took my husband several bites before he realized the chicken was even in there. Great recipe I'm definitely keeping this one!
Excellent recipe! Very easy and very versatile! I used a thicker "garden style" spaghetti sauce that already had green peppers and mushrooms in it and instead of spinach used a head of chopped broccoli. One could easily substitute shrimp for the chicken or just use a variety of veggies. Thanks Mary!!
Wow what an excellent dinner. After a 1/2 cup of fresh parmesean into the sauce to make it more "alfredo'y" I served this. Delicious I will definitely be making this for our Christmas gathering perhaps even New Year's. Especially good for families used to big portions.
Super quick and easy and 100% modifiable based on what you have around and need to use up. For me I chose medium shells for my bf and will serve over leftover quinoa for me. Skipped the chicken. Traded evaporated milk for the heavy cream (had some to use up). And forgot the mozz but will top it on my bf's for his lunch tomorrow. I love garlic so I appreciated what it added to my jar of Classico sauce (which I enjoy on it's own the garlic just amped up the flavor). Adding the cream (milk) changes this from a traditional spaghetti/sauce. And how simply brilliant to chop the spinach... hello why don't I do that more often??:) Looking forward to a tasty lunch tomorrow!!
This recipe is supposed to be creamy and fattening but good god. There reaches a point with cream where more just makes it heavier instead of tastier. Fat is good for carrying flavor to the tongue. Generally the more fat you have the better flavor is carried but only to a point. Once you cross that point it just tastes like fat and nothing else. To improve this recipe I would a) use about half the prescribed cream b) switch the mozzarella for parmesan and c) add spices! (basil oregano black pepper and double the garlic). Also use a 4-6 qt saucepan instead of a skillet so that you can add the spinach all at once lest it lose its flavor while you're waiting for some of it to reduce so that you can add more (my 12" iron skillet wasn't big enough). Even with my modifications I doubt this recipe has the complexity and ingenuity to get any more than 3 or 3.5 stars.
