You will need:
1 pound chicken, you can use thighs, chicken breasts, or chicken tenders
1/4 C All-purpose flour ( you can substitute almond flour)
1/8 C Bff Kitchen Cowgirl Seasoning
1 teaspoon salt and pepper (or to taste)
4 Cups Spinach that been washed and rough cut
2 T Olive Oil
1 T butter
3 T Dijon Mustard
1 C White wine
3 T Bff Kitchen Flower Child
3 T Hot water and an additional 3 T olive oil
2 T Fresh Parmesan Cheese
1 package of Rana Family size ( 20 oz) 5 Cheese or Mozzarella tortelloni
1 medium to a large frying pan with a lid
1 5 quart pan
4 quarts of water
Rinse Chicken and pat dry with paper towels or a clean kitchen towel; meanwhile, heat olive oil and butter in a medium to large frying pan on medium to low heat. In an 8 x 8 baking pan or a plate with sides, mix the all-purpose flour (or Almond flour) with BFF Kitchen Cowgirl seasonings. Dredge your chicken in the flour and Cowgirl seasoning mixture, making sure to coat all sides; give the chicken a little shake to knock off the extra coating. Turn up the heat on your oil/butter mixture to medium-high heat. Heat your 5-quart pan with the 4 quarts of water until boiling.
I will sprinkle a little flour in my oil to see if it is up to temp. Cook chicken for approximately 7.5 minutes on each side, including the sides, so every side is nicely golden. Remove the chicken from the pan and add the spinach and cook till wilted, stirring, so the spinach does not stick to the sides or bottom of the pan. Next, add the wine and dijon mustard, stirring till spinach is cooked. Return the chicken to the frying pan and cover with a lid. Lower the heat to low and simmer for 8 – 10 minutes.
Add your Torttelloni to your boiling 5-quart pan and cook the pasta for 4 – 5 minutes. While your tortelloni is boiling, I pilfer 3 tablespoons of water. In a small bowl, add the 3 tablespoons of Bff Kitchen Flower Child, three tablespoons of boiling water, let the two get to know each other for a minute or two, then add 3 tablespoons of a good quality Olive oil, stir and set aside till later.
When pasta is cooked, drain and return to pan, add the Flower Child and Olive oil mixture, and toss to coat evenly. I plate in a large serving platter top with the chicken and pour the spinach and wine sauce over the pasta and chicken. Top with freshly grated parmesan cheese and serve with a loaf of crusty garlic bread and a salad.