We roast the cauliflower on one rack and cook the chicken on another in the same 450-degree oven.
The heat from the pasta wilts the spinach.
Stuffing, breading, and frying chicken breasts is traditional, but a scaled-down version of chicken cordon bleu demanded an easier approach.
Too often, cutting corners in an effort to save time spoils the broth. Our version of chicken and rice soup cuts down on time but not on flavor.
We wanted to make this homey, classic dinner easy enough to enjoy on any night of the week.