I liked John's NYT artichoke heart and spinach chicken that I made it myself. I only deviated a tiny bit from the recipe: skipped the dill, served over rice, and added the lemon and parm at the end. I also added an entire bag of baby spinach instead of the called-for frozen. I really like the flavors in this; it has a tanginess that is a little unexpected, and the crushed red pepper adds a respectable kick.
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