Chicken Spinach Alfredo
Ingredients
1/2 pound penne pasta
1 pound boneless skinless chicken breasts, cut into small cubes
6 ounces fresh baby spinach (about 3 cups)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Directions
Cook pasta per packaging instructions until al dente.
Cook the chicken in a non-stick skillet over medium heat for about 3-5 minutes.
Add the spinach to the pan and cook for an additional 1-2 minutes.
In a large pot over medium heat, melt butter and stir in minced garlic. Cook until the garlic is soft and fragrant.
Add heavy cream to the garlic. Whisk until it comes to a boil then reduce heat and simmer until the mixture thickens.
Stir in Parmesan cheese, chicken and spinach, and drained pasta.
