A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sauteed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
