I cooked the quinoa pasta (cause we're all gluten free over here) and added it to the chicken and spinach. The hot pasta wilted the spinach just perfectly.
Yep, that's my handsome date :) and I know, I KNOW! I totally broke the white wine/pasta rule! Whatevs- I wear white after labor day too !
Like I said, I'm just kind of a make it up as I go kind of cook. But since you asked, here's how I made the lemon sauce:
Started with a roux. About 2tbsp of butter and 2tbsp of flour. Added about 1 cup or so of chicken broth and 3/4 c or so of heavy whipping creme and 1 bullion cube. Cooked it over med low heat till it thickened and squeezed the juice of about half a lemon and the zest of a whole lemon in at the end. Salt and pepper to taste.
And SERIOUSLY, these measurements are all guesstimates!