Yield: 6 servings
|3||Boneless chicken breasts skinless|
|6||Sprigs fresh rosemary|
|6||Sprigs fresh thyme|
|¾ cup||Unsalted butter|
|¼ cup||Fresh lemon juice|
|1 cup||Gorgonzola cheese; shredded|
|Salt and pepper; to taste|
|3½ cup||Fresh spinach torn in bite-size pieces|
Prepare pasta according to package directions; set aside.
Poach chicken breasts; remove meat and cube. Combine all ingredients except nasturtiums. Garnish with nasturtiums.
Given to me by Herman Sommerville II on 03/09/93. He said that this recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice Columbo's "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Posted by Cathy Harned.