Akin Back Farm's Pasta Blue

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Yields:6 servings
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Ingredients

3 each chicken breasts boneless and skinless, halves
6 each rosemary sprigs fresh
6 each thyme sprigs fresh
1 pound pasta, ziti
3/4 cup butter, unsalted
1/4 cup lemon juice fresh
1 cup gorganzola shredded
1 x salt and black pepper to taste
3 1/2 cups spinach fresh, torn into bite-sized pieces
1 bunch nasturtium flowers

Directions

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."

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Member Review

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Barbecued Country Style Pork Ribs

I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.

Reviewed by printbuy