Spinach & Tomato Chicken Alfredo


Spinach & Tomato Chicken Alfredo

IMG_4801I promise it tastes better than it looks. I blame sunset lighting.

 

Ingredients:

  • 1 container light cream cheese
  • 1/2c whole fat milk
  • 1/2c low fat shredded mozzarella cheese
  • 1/2c butter
  • 1 tsp dried parsley
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 chicken breasts, diced
  • 1c thawed frozen spinach or fresh spinach
  • 1c cherry tomatoes, halved
  • 1c mini portabello mushrooms, sliced
  • 4c uncooked bow tie pasta
  • 1 tsp garlic powder
  • 1 small onion, diced
  • 3 garlic cloves, minced

Directions:

  1. Melt butter in medium skillet over medium high heat.
  2. Add cream cheese to melted butter and whisk until mixed.
  3. Lower heat to low and let simmer.
  4. In a medium pot cook pasta as instructed on package.
  5. In another medium skillet cook chicken over medium heat until cooked through.
  6. Add milk and cheese to butter/cream mixture until mixed.
  7. Let simmer.
  8. Meanwhile, add onion and garlic to chicken.  Season with salt and pepper & cook 2-3 minutes.
  9. Add garlic powder, oregano, spinach and tomatoes. Lower heat to low.
  10. Drain pasta.
  11. Add salt, pepper and parsley to cream mixture. Whisk and remove from heat.
  12. In a large bowl combine cream mixture, chicken + vegetables and pasta.
  13. Mix and serve!
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