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Monday, November 15, 2010

Spinach and Cheese Torts with Chicken

This tort dish was once again a creation of what I had on hand and some left over chicken breasts. It turned out quite tasty, but what made it a dining experience was the wine. It was a wine suggested by the owner of our favorite local restaurant. We liked it so much we purchased three bottles.

Entree: Spinach and Cheese Torts with Chicken: The torts were Barilla and boiled according to package direction. The pine nuts, zucchini and roasted red pepper were sauteed with garlic and olive oil. Those ingredients were set aside and to the pan I added chicken demi glaze, Marsala, and white wine. When that was reduced I added a 1/2 teaspoon of butter and a tablespoon of half and half. I rarely cook with butter or cream, but thought a tad would not be too unhealthy and would add body to the sauce. The nuts, zucs, pepper and garlic were added to the sauce just to reheat while the pasta finished and then all were tossed together and topped with basil leaves and grated Parmesan.

Wine: 2007 Lemelson Pinot Noir (Thea's Selection)

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