Recipe
Chicken and Spinach Alfredo
Prep Time: 10 min
Cook Time: 10 min
Serves: 4
Quick weeknight pastas are just minutes away when you start with leftover cooked chicken. Simply fold in your favourite ingredients like cream cheese, spinach and pasta for a meal the whole family will love.
Contributed By: Developed for CFC by Amanda Riva
Ingredients
3/4 lb (0.4 kg)
fettuccine
2 tbsp (30 mL)
unsalted butter
2
garlic cloves, minced
4 oz (115 g)
light cream cheese
1 cup (250 mL)
skim milk
1/2 cup (125 mL)
grated Parmesan cheese, additional for serving
2 cups (500 mL)
cubed cooked chicken
2 cups (500 mL)
packed baby Spinach
1/2 tsp (2.5 mL)
kosher salt plus additional for pasta
1/2 tsp (2.5 mL)
freshly ground black pepper
Instructions
1
Cook fettuccine in a large pot of boiling salted water until al dente (about 10 minutes) or according to package directions.
2
Meanwhile, melt butter in a large non-stick skillet over medium-high heat. Add garlic and fry for 30-seconds. Stir in cream cheese and milk, whisk until smooth. Whisk in Parmesan cheese and cook for 2 minutes until slightly thickened. Add chicken, spinach and salt and continue to cook until chicken is heated through and spinach has wilted, about 5 minutes.
3
Reserve ½ cup (125 mL) pasta water. Drain fettuccine and return to the pot. Stir ¼ cup (60 mL) pasta water into the Alfredo sauce. Add pasta and cook on high for 1 minute to combine. Top with fresh black pepper and extra Parmesan cheese. Divide and serve between heated pasta bowls.