California Central Coast Recipes
Our recipe for Chicken Divan REALLY stretches those hard-earned dollars. It's a great recipe for families or those on a budget. It starts with using leftover chicken meat. We usually use a store-bought rotisserie chicken. We eat the dark meat for one dinner with slaw or a salad then the breast meat, we save for the Chicken Divan. This recipe uses for its base, thawed and lightly cooked frozen spinach, then topped with a layer of spaghetti interspersed with chicken bits and Basamella Sauce then topped with Parmesan cheese and a dusting of dry breadcrumbs then baked in the oven for twenty minutes or so.
Oh is this GOOD! The recipe for Chicken Divan will easily feed six. --That's why this is such a budget-saver! It's based on a rotisserie chicken that costs only five dollars---but you get EIGHT servings of food out of that little 28 ounce chicken! Imagine what you could do with a larger chicken or even a turkey!!!
We also give directions for a little more fancy version using fresh chicken breasts if you don't have cooked chicken on hand. It takes a bit more time to make but the results are worth the effort.
Preparation time: 30 minutesCooking time: 30 minutes
Using Uncooked Fresh Chicken breasts (If using leftover chicken skip this section and begin at cooked chicken breasts section,)
2 Medium chicken breasts , skinned and de-boned,, cut into pieces
1 Tablespoons butter
3 cloves garlic chopped
1/2 cup white onion , chopped
1/2 cup white wine
Salt and Pepper to taste
If using leftover cooked chicken de-bone and cut meat into bite-sized pieces.
20 ounces Frozen Spinach , lightly microwaved as directed on package and well drained
1 Tablespoons Butter
1 Recipe of Basamella Sauce
8 ounces Spaghetti , cooked one minute less than specified on package
2 cups Parmesan cheese , grated
1/4 cup Dry Unflavored Bread crumbs
To cook the raw chicken breasts-
1 Melt two tablespoons of butter in a frying pan and add onion and cook until softened and lightly golden. Add garlic and saute until fragrant.
2 Cut the raw chicken breasts into large pieces and saute until lightly brown on outside, turning occasionally. Salt and pepper to taste.
3 Add white wine and deglaze the chicken. Remove the chicken and increase the heat and reduce the liquids until reduced to a thick sauce. (About 5 minutes.) Remove from heat. Cut the cooked chicken into bite size pieces and add the chicken back to the sauce.
4 If using pre-cooked chicken, cut the chicken into bite size pieces and set aside.
Assembling the Dish
5 Preheat the oven to 400F
6 Lightly cook the frozen spinach in the microwave as directed on spinach package. After cooking, be sure to drain the cooked spinach well. Set aside.
7 Meanwhile, cook the pasta in boiling salted water until al dente or according to the pasta package. Drain the pasta and remove from heat.
8 Grease a 9x14 inch oven proof dish with the butter. Start the dish by spreading a couple tablespoons of Basamella sauce on the bottom of the dish. Next layer 1/2 of the spaghetti evenly across the bottom of the dish.
9 Next spread the spinach evenly on top of the spaghetti, then spread the chicken evenly on top of the spinach. Spread a bit less than 1/2 of the remaining basamella sauce on top of the spinach chicken layer. Sprinkle a couple tablespoons of the grated Parmesan on top of the Basamella sauce.
10 Finish the dish by layering the remaining spaghetti on top next. Spread the remaining Basamella sauce evenly on top of the spaghetti. Sprinkle the remaining Parmesan cheese and bread crumbs evenly on top of the Basamella sauce.
11 Place the dish in the middle of the hot oven and cook for 20 to 30 minutes or until the top is browned and bubbling. When done, remove form the oven and allow to rest for a few minutes before serving.
Serve with any poultry friendly wine like a dry white Chardonnay or a Viognier.