spinach and tomato chicken alfredo

Ingredients spinach and tomato chicken alfredo

3 chicken breasts diced in bite size pieces
12 oz twisted (or small favorite) pasta
1 small onion diced
4 tbsp pesto (can buy at market/grocery store or homemade)
1 tbsp lemon juice
2 dash garlic salt
1/3 tsp dried red peppers
16 oz alfredo sauce
9 oz fresh spinach
10 oz box grape tomatoes cut in half
4 tbsp ricotta cheese
1 salt and pepper to taste

how to make spinach and tomato chicken alfredo

Cook diced chicken breasts in large skillet on low- medium heat for 5 min. In the meantime, boil hot water as directed on pasta directions.

Add diced onions, dried pepper, pesto, lemon juice, garlic, salt and pepper to skillet.

Finish cooking chicken until it is completely cooked.

When pasta is finished cooking, drain the water. Add alfredo sauce to pasta and let simmer.

Toss in spinach and tomatoes to skillet. You may toss them around with the chicken to warm them up, or let them simmer until soft and warm.

Add ricotta cheese to skillet and mix.

Place one serving of pasta on a dish/plate. Add one serving of the chicken, spinach, and tomato mixture on top.

Salt and pepper to taste.

This recipie can be garnished with fresh spinach, parmesan, or fresh basil.

kmurcks 2/2013