Easy Spinach Alfredo

2 (16 oz.) jars Alfredo sauce (*Suggestion: Classico or Bertolli)

1 (10 oz.) package frozen whole leaf spinach or 2 (10 oz.) bags fresh spinach (cooked and drained)

1 (8 oz.) package of fresh baby Bella mushrooms

1 medium onion (finely diced)

1 garlic clove (finely diced)

1 lb. boneless, skinless chicken breast (*Cleaned and cut into about 1″ pieces)

2 tbsp. butter or extra virgin olive oil

Cook pasta according to package directions and drain (*Add a little olive oil to the pasta so it won’t stick together). Cook the spinach according to package directions, drain and set side. In a skillet, add the butter (or olive oil) over medium heat. Add the garlic and onion to the pan and cook until just about softened; remove and set aside. Add a little more butter or olive oil to the pan and add the chicken to the skillet; cook until done. Add in the mushrooms and cook about 1-2 minutes. Add the garlic/onion mixture back to the pan and the Alfredo sauce and heat until just bubbly; add in the drained spinach and combine well. Add the linguine to a plate and top with spinach Alfredo mixture. Serve!

*Johnna’s tip: This was the easiest go-to meal that we used in college. It works so well with tortellini (*During college we were pretty broke so linguine was the better, cheaper option…) and shrimp if you don’t want chicken. Serve alongside some really good garlic bread and you have a mini pasta feast on your hands. Also, feel free to create your own Alfredo sauce, we just used the jarred stuff because it is easy for the busy cook. Let us know how it turns out!

*Johnna’s tip, tip: We plan on making this tonight, so we are keeping our fingers crossed that we will have pics up in the morning…

Picture source

Category: chicken, main dish, sauces, seafood