This recipe is patterned after a dish that came from a local Italian restaurant. A lower fat version can be obtained by substituting the cream with milk.
Chicken, Sun-dried Tomato, Spinach White Sauce
2 skinless, boneless chicken breasts
1 T oil
2 cloves garlic, crushed
1/3 cup sun-dried tomatoes in olive oil
3-5 oz fresh spinach, sorted and washed
2-3 cups cream and/or half and half
1 cup grated parmesan cheese
Saute crosscut thin sliced chicken and garlic in oil. Add tomatoes w/oil. (At this point, you could add a couple of Tablespoons of flour to thicken the sauce). Add spinich. Cook ‘til wilted. Add cream and heat but don’t boil. Add cheese, salt and pepper to taste. All the measurements are estimates and the recipe lends itself to interpretation and personal taste.
For 60 cups:
20 chicken breasts
1 1/4 cup oil
4 lbs spinach
5-7 quarts cream
10 cups cheese
