This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don’t have to guess on when it will be ready.

• 1 lb chicken
• 1/2 c sherry
• 1 c chicken broth
• 1 1/2 c water
• 1 Tab butter
• 1 clove garlic – crushed
• 1 Tab flour
• 8 oz cream cheese
• 8 oz sour cream
• 1 c half and half
• 1 lb pasta – penne, radiatore or other sturdy pasta
• 1 1/2 oz sun-dried tomatoes, julienned
• garlic salt
• pepper
• 1 lb spinach, fresh or frozen (defrosted)

Directions:

1. Simmer chicken in broth, sherry and water in large sauce pan.
2. When cooled, remove chicken and reserve broth.
3. Chunk chicken and set aside.
4. Return 1/2 c broth to pan.
5. Add cream cheese to broth and stir until smooth.
6. Meanwhile, melt butter in sauce pan.
7. Add garlic and salt.
8. Add flour and cook 2 minutes.
9. Add half the reserved broth to make a thick gravy.
10. Cook pasta as directed al dente.
11. Add half and half to cream cheese mixture while pasta cooks.
12. Season to taste with garlic salt and pepper.
13. Drain pasta.
14. Combine pasta, chicken, gravy, tomatoes, spinach.
15. Add reserved broth as needed.

For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.

Serves: 8 – 10

Source:  Margie – Inspired by Lucia’s chicken

Notes – Ginger the Mom:  Prepared this for dinner Sunday – sort of.  Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.  I made the gravy, but would not bother next time – just add the cream cheese, sour cream, and part of the 1/2 and 1/2 (mixed with the tomatoes, garlics) to the pasta.  Add enough more 1/2 and 1/2 for the creaminess you want.  I would use frozen spinach – easier to mix in.  It made enough for 10-12 – leftovers are a goal!