This recipe turns walnuts into a rich, bread-thickened sauce that, in the Liguria region (on Italy's northwest coast), is traditionally used to dress pasta.
Tasted good but turned an extremely unattractive color when the sauce was heated (with the parsley). Puce, maybe. I ate it but won't heat blended parsley again.
Read MoreNice flavors with a hint of heat. I chopped the spinach and chicken and made pasta while the chicken was cooking. After thickening the sauce I tossed the chicken, fresh spinach and pasta with the sauce. If you are serving more people than just two, you will want to double the amount of sauce for each additional two people.
Read MoreThis recipe was so easy to make and the result was absolutely delicious. It's definitely a good recipe for entertaining, since the presentation is lovely and easy and it's pretty low-stress. The only changes I made were to use dried parsley instead of fresh, 6oz chicken cutlets instead of breasts (so they cook faster), and a little extra pepper. The walnut sauce is delicious and would be good with veggies or pasta too.
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