Spinach and Tomato Chicken Alfredo.
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Ingredients – Spinach and Tomato Chicken Alfredo:
- Require 3 – chicken breasts, diced in bite size pieces.
- Give 12 oz twisted (or small favorite) pasta.
- Prepare 1 small of onion, diced.
- Prepare 4 tbsp of pesto (can buy at market/grocery store or homemade).
- You need 1 tbsp for lemon juice.
- Prepare 2 dash – garlic salt.
- Require 1/3 tsp for dried red peppers.
- Require 16 oz alfredo sauce.
- You need 9 oz fresh spinach.
- Give 10 oz – box grape tomatoes, cut in half.
- You need 4 tbsp of ricotta cheese.
- Prepare 1 for salt and pepper to taste.
Spinach and Tomato Chicken Alfredo start cooking:
- 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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