Chicken and Spinach Alfredo

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Chicken and Spinach Alfredo

Chicken and Spinach Alfredo
1 (10- oz.) container refrigerated light Alfredo sauce
2 cups shredded rotisserie chicken (in our Deli)
3/4 cup chicken stock or reduced-sodium broth
1/2 cup thawed, chopped C&W Artichoke Hearts
1/3 cup minced California Sun-Dry Smoked Sun-Dried Tomatoes
3 cups lightly packed fresh baby spinach leaves, coarsely chopped
6 oz. Barilla Whole Grain Spaghetti (about 1/2 box), cooked
Shredded Parmesan cheese (topper)

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Bring Alfredo sauce, chicken, stock, artichoke hearts and tomatoes to a boil in a medium saucepan. Reduce heat and simmer, covered, for 5 minutes.  

2. Stir in spinach and cook for 1 minute more. Cook pasta according to package directions; drain well and toss with sauce. Top with Parmesan cheese.

Nutritional Information:
333 calories, 30 g protein, 14 g total fat (6 g sat., 0 g trans), 23 g carbohydrate, 4 g fiber, 3 g sugar, 83 mg cholesterol, 737 mg sodium, 9 points


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