A quick creamy pasta dish made with chicken, spinach, tomatoes and Alfredo sauce. You can use fresh or frozen spinach. Adding the pasta noodles of your choice can bring more flavors and colors to this yummy dish.
Course
Chicken, Main Course, Pasta
Cuisine
American, Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4people
AuthorRecipe Thief
Ingredients
3cupsuncooked bow tie pasta
2packagesready-to-use grilled chicken breast strips(6 oz each)
1candiced tomatoes with basil, oregano and garlic, undrained(14 ½ oz)
1jarAlfredo sauce(15 oz)
3cupsfresh baby spinach,coarsely chopped
Instructions
Cook pasta according to the package directions. Meanwhile, in a large skillet, combine the chicken, tomatoes and Alfredo sauce; heat through. Add spinach; cook and stir until wilted.
Drain pasta; toss with chicken mixture.
Recipe Notes
I use tri-color penne instead of bow tie pasta, I like the colors and the added vegetable flavors. I use fresh chicken that I cut up and cook in the skillet with 8 oz sliced mushrooms and seasoned with Italian seasoning; then I continue with the rest of the recipe. I use frozen spinach (10 oz) box, thawed and drained instead of fresh, I add it before the tomatoes and Alfredo sauce.