Yield: 4 servings
Chicken Spinach Alfredo With Penne Pasta
Weekday or weeknight, you simply can't go wrong with this quick & easy chicken spinach alfredo with penne pasta! BTW, it's lightened up with a delicious creamy cauliflower alfredo, BUT I promise you will NEVER be able to tell the difference...
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 (8-oz.) pkg. uncooked penne pasta
- 2 tablespoons extra virgin olive oil
- 1-lb. boneless, skinless chicken breasts, cut into strips
- 1 teaspoon garlic powder
- salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 (15.2-oz.) jar Bertolli® Creamy Alfredo with Cauliflower & Milk
- 4-oz. baby spinach (about 4 lg. handfuls)
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Cook and drain the penne pasta in salted water according to the package directions.
- While the pasta is cooking, season the chicken with the garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Sauté the chicken strips until browned and cooked through. Stir in the minced garlic and for about one minute.
- Pour the alfredo sauce over the cooked chicken, and then stir in the spinach. Continue to cook until the spinach is wilted.
- Drain the penne pasta, then add it to the alfredo mixture. Toss well to coat.
- Sprinkle the Parmesan cheese over the top and serve hot.
Nutrition Information:
Yield:
4Serving Size:
1.5 cupsAmount Per Serving: Calories: 404.4Total Fat: 12.3gSaturated Fat: 2.6gCholesterol: 74.5mgSodium: 353.6mgCarbohydrates: 44.7gFiber: 2.8gSugar: 1.1gProtein: 32.4g