Servers: 4 to 6
4 chicken breasts, sliced in half horizontally, cooked and cut into 2-inch pieces
1 lb. bow tie pasta, cooked
2 tablespoons olive oil
3 garlic cloves, minced
¾ cup dry white wine
2 cups heavy cream
1 cup blue cheese, crumbled
1 cup sundried tomatoes, roughly chopped
2 cups fresh spinach leaves
½ teaspoon salt
½ teaspoon black pepper
1 cup freshly grated Parmesan cheese to garnish
Slice each chicken breast in half horizontally and use a meat mallet to lightly pound each piece to ¼-inch thickness. Dredge each cutlet in flour, coating both sides, and fry in vegetable oil over medium-high heat until lightly browned and fully cooked, about 2 minutes on each side. Remove from pan, cover and cool for ten minutes and then cut each cutlet into 2-inch medallions. Use same day or refrigerate up to 2 days.
Next, cook the bow tie pasta in boiling water according to directions on package. Drain and set aside.
Use a large sauté pan or stock pot (large enough to hold one pound of cooked pasta),and cook the olive oil and minced garlic over medium-low heat for one minute.
Add white wine and continue cooking on medium-low until the liquid is reduced by half, about 3 minutes. Add the cream and increase the heat to medium, and cook for another three minutes until the mixture begins to thicken.
Add the crumbled blue cheese and continue cooking over medium heat for another 2 minutes until cheese is melted. Reduce heat to medium-low and stir in the sundried tomatoes. Cook for 3 minutes to infuse their flavor into the sauce; add chicken medallions and cook for one more minute until chicken is heated through.
Add the cooked pasta and toss well so that all the noodles are evenly coated. Season with salt and pepper and adjust as desired. If the sauce appears somewhat dry, add some water, starting with ¼ cup and cook for one minute.
To finish, add the spinach leaves and toss until the leaves just begin to wilt. Transfer to serving platter or bowls and garnish with the Parmesan cheese.