Easy Chicken Alfredo

So I'm trying to cook from what I've got and with this meal...it paid off big time.  Why?  Because what I got wound up being heavy whipping cream.  Anything with heavy whipping cream is going to end in a big payoff.  

Even the Big Browne Hound agrees.
If we were being honest, though, we'd all agree that the Big Browne Hound is going to try to stick his big browne head in whatever is on the table.  He can't help it...he just loves to eat. He get it from his mama.  Other things he get from his mama: lack of patience, dislike of long car rides,  hardheadedness.  

But that has nothing to do with anything.  

So, this pasta.  It was simple and tasty and if you've already got your chicken in the fridge, pretty darn quick.  The spinach makes it healthy.  Right?  Right.  Whip it up, get creative with your add ins, do the darn thing.     
Chicken Alfredo
adapted from All Recipes
5 oz pasta, cooked2 handfuls of spinach
2 cups of shredded, cooked chicken
1 clove of garlic, pressed
1/4 cup of butter
8 oz heavy whipping cream
3/4 cup fresh Parmesan, grated

 Cook the pasta according to the package directions.  Once it is cooked, drain out the water and toss it with the spinach to get the spinach to start to wilt.  Toss it into a big bowl along with the chicken.  

Meanwhile, combine the garlic, butter, cream and Parmesan in a small sauce pan over medium heat.  Once it is all smooth, remove from the heat and allow to thicken up.  Pour it over the pasta and toss to combine.  
Serving size 1 cup
Points plus 13

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