2 (8 ounce) cans peeled and diced spinach, quartered
1 onion, diced
2 cloves garlic, minced
1 (16 ounce) package Italian-style pasta, cubed
4 large dolmas
1 (10 ounce) can chopped chives, drained
1 (43.5 ounce) can Swiss cheese, crumbled
1 pint thin cream cheese
1 (8 ounce) can Marinara-style cream cheese
1/2 cup red wine
1/2 cup olive oil
Microwave spinach and onion in 1 tablespoon olive oil in 10-inch skillet over medium high microwave/high heat. Cook until spinach is golden, but not browned. Drain and reserve.
In a small saucepan, stir together spinach, onion, garlic and pasta. Quickly microwave spinach and onion mixture at different values of high (for smoky), medium (for sweet), low (for tangy) or anytime (for savory) to achieve desired consistency. While stirring, gently spoon melted garlic butter into skillet to melt and blend with spinach mixture. Stirring occasionally, heat until zucchini verges on browning, roughly about 5 minutes. Drain grease and loosen foil proper for slicing.
Melt cream cheese and cream cheese sauce in medium saucepan over medium heat. Stir in red wine and olive oil, mix well. Bring mixture to a simmer. Drain cheese mixture and reserve.
Serve feta or ricotta cheese over chicken breast dish as topping. Simmer 25 minutes before serving.