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Using leftover cooked chicken, you'll only need a few minutes to make this express pasta perfect for dinner. Simply combine your favorite ingredients such as cream cheese, spinach, and pasta to make a meal the whole family will love.
INGREDIENTS
3/4 lb
fettuccine
2 tbsp. soup
unsalted butter
2
garlic cloves, chopped
4 ounces
light cream cheese
1 cup
skimmed milk
1/2 cup
grated Parmesan, the additional amount to serve
2 cups
cubed cooked chicken
2 cups
packaged baby spinach
1/2 tsp. tea
kosher salt, additional for pasta
1/2 tsp. tea
freshly ground black pepper
PREPARATIONS
Steps 1
Cook the fettuccine in a large pot of salted boiling water until al dente (about 10 minutes) or according to package directions.
Steps 2
Meanwhile, melt the butter in a large non-stick skillet over medium-high heat, add the garlic and sauté for 30 seconds. Stir in cream cheese and milk, whisk until smooth. Whisk the parmesan cheese and cook for two minutes until the mixture thickens slightly. Add the chicken, spinach, and salt and continue cooking for about five minutes until the chicken is heated through and the spinach has softened.
Steps 3
Reserve ½ cup (125 mL) cooking water. Drain the fettuccine and return to the pot. Place ¼ cup (60 mL) of the cooking water in the Alfredo sauce. Add the pasta and cook over high heat for a minute to combine well. Top with fresh black pepper and additional Parmesan. Divide and serve in hot pasta bowls.
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