Fresh Spinach and Fettuccine Alfredo

Prep Time

20 min

Ready In

25 min

Servings

Print Recipe

Ingredients

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cups milk
1/2 cup hot water
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
3 cups washed fresh spinach leaves, torn into pieces
1/4 cup grated Parmesan cheese

Nutrition Facts:

1 Serving Calories 350 (Calories from Fat 90); Total FatMore Facts

1 Serving Calories 350 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Omega-3 0g); Cholesterol 75mg; Sodium 1000mg; Potassium 520mg; Total Carbohydrate 34g (Dietary Fiber 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 7g); Protein 31g

Lefty's Cooking Tips

Success The chicken breasts will be super easy to cut if they are partially frozen.

Instructions

In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.
Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.

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