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Monday, March 28, 2011

Creamy Chicken & Spinach Alfredo

Creamy, Yummy, Savory Goodness! I love pasta and especially white cheesy sauce. This concoction is mouthwatering and worth every calorie!

Creamy Chicken & Spinach Alfredo
By: LuLu -

1 lb cooked chicken breast/tenderloins, cut into bite size chunks
½ bag + spinach (as much as you like - it shrinks down a lot)

2 C. heavy cream
1 C. milk
2/3 stick of butter (you can probably get away with ½ a stick)
1 C. freshly grated Parmesan cheese
1 tsp garlic powder or 2 small cloves of fresh garlic, minced
2 oz cream cheese or 1/3 less fat cream cheese

In a sauce pan saute garlic in a few tablespoons of the butter, when it's cooked and fragrant, melt the rest of the butter in with it on low heat. Add the heavy cream and milk, bring to a light simmer, slowly add freshly grated Parmesan cheese - stirring constantly. Add garlic powder if you didn't use real garlic. Bring back to a light simmer and simmer 20 minutes on low (this helps the cheese roast and get really yummy). Add cream cheese and simmer 5 more minutes - the cream cheese helps to thicken it up a little bit more. You can season with a little salt and pepper to taste. Add ½ bag of spinach and 1 lb cooked chicken breast/tenderloins, cut into bite size chunks. Simmer until spinach is shrunk up and cooked.

Serve over cooked linguine or other favorite pasta. Or for a gluten-free variety serve over cooked rice or gluten-free pasta (make sure your Parmesan cheese is also gluten-free).

You can make this with several variations.
1-Creamy Chicken Alfredo, make the sauce with cooked chicken added - served over pasta
2-Creamy Italian Herb Alfredo, just the plain sauce with your favorite Italian herbs (parsley, basil, oregano, etc.) added and served over pasta.
3- Combine the above two variations.....the possibilities are endless, play around and have fun!

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