This recipe is very good. It combines mainly spinach, pesto, and alfredo pasta to make a fabulous meal. I added tomatoes, onion, and mushrooms because I love my veggies.
Ingredients:
*Olive oil
*2-3 cloves of garlic, crushed/diced
*3-4 boneless/skinless chicken breasts
*2-3 cups of spinach leaves
*1 jar of alfredo sauce
*3 tbsp. pesto (see my recipe if interested)
*1 (16oz) pkg of penne pasta
*parmesan cheese
*1/2 sweet onion, diced (optional)
*2 roma tomatoes, seeded and diced (optional)
*4-6 mushrooms, sliced (optional)
Directions:
1) Begin cooking pasta according to box instructions.
2) As the pasta is cooking, saute chicken in olive oil until almost done (almost no pink). Take out of the pan and cut into cubes. Add back to pan along with garlic, onion (optional), and mushrooms (optional). Cook until onion is tender and chicken is finished. Add spinach and saute for another minute.
3) Meanwhile, in a small bowl, combine the alfredo sauce and the pesto sauce. Add as much pesto as desired. (I made my sauce quite green)
4) Drain pasta, put back into its' large pot. Add the chicken/spinach mixture and the alfredo/pesto sauce. Top with tomatoes (optional). Mix. Place on plates and add parmesan as desired. Enjoy!
Comments:
*This recipe is open to creativity. The main part is having a chicken-alfredo pasta with spinach and pesto for some nutrients. Be creative!
*Make sure to add enough garlic. I always use less garlic in my meals b/c if there is too much, I won't eat it. I should have actual amount for this one...mine needed more garlic.
*My onion ended up still being crunchy, but my husband informed me that he LOVED the crunchy onions in this otherwise "soft" meal. So I will continue to add onion for that texture. This is just a head's up about that in case you are not as thrilled about crunchy onions in your pasta as we are!
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