December 27, 2016
Adding spinach to family-favorite flavors of Alfredo sauce and chicken make this one-skillet meal great for dinner tonight
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into thin strips about 1/4 x 2 inches
1 can (14.5 ounce) reduced sodium chicken broth
1 cup water
16 ounces Mueller’s® linguine
3 cups fresh, trimmed spinach leaves, chopped
1 jar (15 ounce) light Alfredo sauce
1/4 teaspoon garlic powder
Salt and pepper, to taste
1Heat oil in a large skillet over medium-high heat. Add chicken and season to taste with salt and pepper. Cook, stirring frequently, until chicken is cooked through.
2Add broth and water and heat until simmering. Reduce heat to maintain a simmer. Stir in uncooked linguine. Cover and cook, stirring frequently for 10 to 11 minutes, or until pasta is tender.
3Stir spinach leaves into skillet during the last 3 minutes of cooking and let wilt down.
4Stir in Alfredo sauce and garlic powder and cook until sauce is hot and bubbly, stirring constantly.
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