Spinach and Chicken Alfredo

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Servings Servings

Ingredients

3/4 pound boneless skinless chicken breast cooked and chopped
8 ounces whole wheat Linguine pasta cooked according to package directions
1/2 tablespoon olive oil
3 cloves garlic pressed
2 shallots diced
2 1/2 cups spinach chopped
1 cup light cream
1 cup low fat milk
4 ounces low fat cream cheese
1/2 cup parmesan shredded
Salt and pepper to taste

Instructions

DO-AHEAD TIP: Cook and chop chicken, prepare pasta, and bring cream cheese to room temperature.
Heat the olive oil in a large skillet over medium-high heat.
Add garlic and shallots and sauté for 2 to 3 minutes, stirring frequently. Reduce skillet heat to
medium-low then add spinach; cook and stir for 3 to 5 minutes or until wilted.
Whisk in remaining ingredients (light cream to salt and pepper), making sure you remove any clumps
of cream cheese. Reduce skillet heat to low to ensure cheeses don’t curd.
Add chopped chicken and heat through. Serve mixture over hot pasta and enjoy!

Notes

SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado and halved
cherry tomatoes, tossed with red wine vinaigrette.

VEGETARIAN: Use non-breaded faux chicken patties.

KOSHER: Use non-breaded faux chicken patties.

GLUTEN FREE: Use gluten free pasta.

NUTRITION: Per serving: 342 Calories; 12g Fat; 27g Protein; 36g Carbohydrate; 4g Dietary Fiber;
64mg Cholesterol; 383mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Points: 9

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Spinach and Chicken Alfredo