I always roast two chickens to give me leftovers for following days, this is some of the meat from my garlic infused roast chicken and I use a mixture of white and brown meat.
This is a really quick sauce to make and is suitable for pasta or as a baked or jacket potato topping for your gluten free option.
When they were smaller, the boys never questioned the colour of this sauce as the spinach is chopped finely so there were no obvious vegetables for them to pick out, always good when you have fussy eaters!
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, finely minced
250g frozen chopped spinach
300g leftover roast chicken
250mls whipping cream
a good grating of nutmeg
salt and pepper
Defrost the spinach, squeeze out all the water from the spinach and set aside.
In a large frying pan, heat the oil and cook the onion until soft.
Add the garlic and cook for 1-2 mins until fragrant and softened.
Add the cream and milk, bring to the boil and simmer for 10mins until beginning to thicken a little, add the spinach and chicken.
Simmer for a further 5 mins.
Season with salt and pepper.
Serve with pasta or as a baked potato topping.