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This chicken and spinach Alfredo pasta, from Budget Bytes, is an easy and satisfying comfort meal on any day you have no more than 15 minutes to get dinner on the table. Frozen spinach works well here which is why you always need to have a bag in your freezer for emergencies. For variety, swap spinach for rocket or watercress and omit chicken or replace with sautéed mushrooms, smoked salmon or whatever protein you have on hand.

CHICKEN & SPINACH ALFREDO PASTA

Ingredients:

335g penne pasta

2 tablespoons butter

2 cloves garlic, minced

2 cups whole milk

168g cream cheese

3/4 cup Parmesan

1/4 tsp kitchen salt

Freshly cracked pepper

4 cups baby spinach

2 cups cooked chicken

Method:

  • Bring a large pot of water to a boil to cook pasta. Once boiling, add pasta and cook till al dente.

  • Drain in a colander. While pasta is cooking, prepare sauce. Add butter and garlic to a deep pan.

  • Sauté over medium heat for 1-2 minutes, or just until garlic is soft and fragrant, but not brown.

  • Turn the heat down to medium-low. Add the milk to the skillet along with cubed cream cheese.

  • Heat the milk and cream cheese while whisking, until the cheese has fully melted into the milk.

  • Whisk in the grated Parmesan and continue to whisk as the sauce comes up to a gentle simmer.

  • When it reaches a simmer, the sauce will thicken. Turn heat down to low to keep sauce warm.

  • Season the sauce with 1/4 teaspoon of salt and a generous amount of freshly cracked pepper.

  • Add fresh spinach to the sauce and stir it in till spinach leaves have wilted and become limp.

  • Add the cooked pasta to the spinach Alfredo sauce and stir to combine. Serve it immediately.

Chicken & Spinach Alfredo Pasta

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