Creamy Chicken Alfredo with Spinach and Tomatoes
Do you love Chicken Alfredo, but don’t have the time to make it from scratch? Well, do I have the perfect recipe for you. This is a quick and simple recipe with only five ingredients! Yep, you heard correctly. Not only is there only five ingredients, but there is minimal prep time. Double Score!
Pint of Grape Tomatoes
1 Pre-packaged Bag of Fresh Spinach Leaves
1 lb of Chicken Breasts
2 Jars of Alfredo Sauce (Pick your favorite)
1 Box of Fettuccine Noodles
To get started you will need one large boiling pot and one large deep dish skillet. First, fill your large pot with water and turn on high. I never measure out how much water to use when cooking with pasta, but if you prefer specifics just follow the box of pasta’s directions. Next, slice the chicken breasts into small pieces and the grape tomatoes in half. Once complete add the chicken to a warm skillet on medium-low heat. If you like to season your chicken now is the time to do so. I like to add a little oregano and basil. At this time the pot of water should be boiling. Go ahead and check your pot. If boiling, place pasta carefully in the water and cook for 9-11 minutes until al dente. If not, don’t fret. Remember a watched pot never boils. If your chicken cooks before your pasta, remove from heat and set aside.
Once your chicken is thoroughly cooked and your noodles are al dente, it’s time to mix in the rest of the ingredients. Strain the noodles and set aside. Next add the sliced tomatoes, fresh spinach leaves and the Alfredo sauce to the chicken in the large deep skillet oh medium-high heat. When adding in the spinach leaves it’s best to do a large handful at a time. It’s makes it easier to mix all the ingredients together. Once the spinach is wilted and the tomatoes and sauce are warm, your ready to plate!
Time to get plating! Place desired amount of pasta on the plate and scoop a large ladle full of creamy chicken Alfredo sauce with spinach and tomatoes on top. Bon Appetit!
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