Spinach and Chicken Alfredo

Servings 6 Servings


  • 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


  • 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!


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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