Chicken Alfredo with Spinach
Ingredients:
- 8 oz. uncooked fettuccine pasta
- 1 lb. skinless, boneless chicken breast halves, cut into strips
- 1 jar alfredo sauce
- 5 cups baby spinach
- As needed parmesan cheese
Directions:
- Cook and drain the fettuccine according to the package directions.
- While the fettuccine is cooking, season the chicken as desired.
- Heat a tablespoon of oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, stirring occasionally. Stir in the sauce and heat to a boil.
- Add the spinach and cook just until wilted. Add the cooked fettuccine to the skillet and toss to coat.
- Season to taste with garlic, salt and pepper. Sprinkle with parmesan cheese and serve hot.
