Penne With Chicken, Spinach, And Tomato Alfredo
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| 1 box | penne pasta (use barilla brand!) |
| 1-1/2 lb. | boneless chicken breasts |
| 2 | jars classico alfredo with sun dried tomatoes |
| 1 box | chopped frozen spinach |
| 1 | 145 ounces) can diced italian tomatoes |
| | salt and pepper, to taste |
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| thaw spinach completely in a colander lined with a few paper towels. |
| squeeze spinach completely dry. cut up chicken into bite size pieces. |
| brown in a skillet. keep warm. cook penne according to package. |
| meanwhile, in a medium sauce pan, add both jars of sauce, tomato and |
| spinach. bring to a simmer on low heat, stirring occasionally. continue |
| simmering for 10 minutes or so. when pasta is done, drain and place in a |
| large serving bowl. add chicken and stir. add alfredo mixture and stir |
| again. |
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| (ID: 3662) Mirror: rec.food.recipes: Thu, Feb 10, 2005 |