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!
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into strips
- 1 teaspoon garlic powder
- kosher salt to taste
- freshly ground black pepper to taste
- 2 garlic cloves minced
- 1 (15-ounce) jar alfredo sauce
- 4 ounces baby spinach (about 4 large handfuls)
- 2 tablespoons 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, then add it to the alfredo mixture. Toss well to coat.
- Sprinkle the parmesan cheese over the top and serve hot.
Nutrition
Serving: 1.5 cups | Calories: 404.4kcal | Carbohydrates: 44.7g | Protein: 32.4g | Fat: 12.3g | Saturated Fat: 2.6g | Cholesterol: 74.5mg | Sodium: 353.6mg | Fiber: 2.8g | Sugar: 1.1g
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