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Ingredients requirements - Spinach and Tomato Chicken Alfredo:
- Give 3 for chicken breasts, diced in bite size pieces
- Need 12 oz - twisted (or small favorite) pasta
- Need 1 small of onion, diced
- Provide 4 tbsp pesto (can buy at market/grocery store or homemade)
- Give 1 tbsp lemon juice
- Take 2 dash of garlic salt
- Take 1/3 tsp for dried red peppers
- Give 16 oz alfredo sauce
- Need 9 oz fresh spinach
- Get 10 oz of box grape tomatoes, cut in half
- Require 4 tbsp - ricotta cheese
- Take 1 - salt and pepper to taste
Spinach and Tomato Chicken Alfredo process:
- Cook diced chicken breasts in large skillet on low- medium heat for 5 min. In the meantime, boil hot water as directed on pasta directions.
- Add diced onions, dried pepper, pesto, lemon juice, garlic, salt and pepper to skillet.
- Finish cooking chicken until it is completely cooked.
- When pasta is finished cooking, drain the water. Add alfredo sauce to pasta and let simmer.
- Toss in spinach and tomatoes to skillet. You may toss them around with the chicken to warm them up, or let them simmer until soft and warm.
- Add ricotta cheese to skillet and mix.
- Place one serving of pasta on a dish/plate. Add one serving of the chicken, spinach, and tomato mixture on top.
- Salt and pepper to taste.
- This recipie can be garnished with fresh spinach, parmesan, or fresh basil.
- kmurcks 2/2013
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