Rich yet spicy sauce that goes well with chicken and makes a unique pasta dish.
Cook spinach, drain well, and set aside. Prepare 1 pound of pasta. And, fry chicken in a 1/2 tablespoon butter and half tablespoon olive oil. For the sauce, melt remaining 1 tablespoon butter in a heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, cumin, coriander, and red pepper. Puree in food processor until almost smooth. Season with salt and pepper to taste.
By Alex Gibbons