A New York Times reader submitted recipe, between 1950-1960

This dish happened on the spur of the moment. I had some leftover mascarpone from yesterday's pasta recipe, and decided to turn it into a creamy sauce for some chicken thighs. Spinach was added to round out the dish, and from there it only made sense to add nutmeg for some spicy warmth. With such a dependable combination of flavours, it wasn't surprising that the final result was pretty darned amazing. What was surprising was seeing my daughter double-fisting the spinach and chicken into her mouth. Now that's a rave review!

This is so delicious and savory. Definitely worth the time cooking. :chef

yummy vegetarian spinach Florentine

oh so very good! you can do this with breasts or tenderloins too!

Good for company or a nice weekend meal B-)

Just something new i tried, and put together. And wanted to use my bow tie pasta, since I have never eaten it before. I'm a big fan of this combination

So. While on the road my mind went to....well my normal....food. I took 2 chicken dishes I like, and made a Frankensteined Chicken roll. Combining Chicken Cordon Bleu, and Chicken Florentine. Add the aggressions of the weeks work to pound the chicken flat as a pancake. Top it off with a cheddar cheese sauce. It truly was worth the effort.