At the store, there was a nice assortment of mushrooms and I thought of a recent post over on “Rantings of an Amateur Chef” and decided to make something like what he’d done. I had a bag of spinach and a jar of artichokes at home so I picked up some good Italian farfalle (on sale) and chicken breasts and set to work.
As with most recipes, I didn’t follow it too closely, but substituted and made changes as need be. Despite the fact that I live in France, I don’t have any wine at home, so I had to use some chicken broth to pull the dish together. My biggest alteration, and one I will adopt from now on, was dredging the chicken in Ranch powder instead of plain flour. Oh, Ranch, what can’t you improve? (Answer: nothing.)