1 cup whole milk
¼ cup chicken broth
¼ onions, diced
1 cup sliced mushrooms
2 bulbs of garlic, separated and peeled somewhat
2 tablespoon olive oil
¼ cup sun dried tomatoes, diced
3 chicken breasts, sliced and grilled (I like use already prepared grilled chicken)
5 – 6 oz bag fresh spinach
Salt and pepper
Separate the garlic cloves, leaving one thin layer of skin. Place on a sprayed cookie sheet and roast for 25-30 minutes at 400 degrees. Let the garlic cool, peel, and mash.
Sauté the sliced mushrooms in 2 tablespoons of olive oil. Remove from pan. Sauté onions and remove from pan.
Place the mashed garlic, milk, and heavy cream in the pan, cook on medium heat and whisk together until smooth. Add the mushrooms, onions, sun dried tomatoes and salt and pepper to taste. Continue stirring over medium heat. (Add some chicken broth if it gets too thick.) Add the spinach and cover. Turn down the heat. Once the spinach is reduced, add the grilled chicken. Pour over cooked penne noodles. Top with any type of Italian cheese.
That was dinner and this was entertainment. Five little friends took up residence in the hanging plant in the backyard.