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Linguine with Chicken and Spinach Alfredo Sauce

Yields6 ServingsTotal Time25 mins

Adding spinach to family-favorite flavors of Alfredo sauce and chicken make this one-skillet meal great for dinner tonight

Ingredients
 2 tablespoons vegetable oil
 1 pound boneless, skinless chicken breasts, cut into thin strips about 1/4 x 2 inches
 1 can (14.5 ounce) reduced sodium chicken broth
 1 cup water
 16 ounces Mueller’s® linguine
 3 cups fresh, trimmed spinach leaves, chopped
 1 jar (15 ounce) light Alfredo sauce
 1/4 teaspoon garlic powder
 Salt and pepper, to taste
Cooking Directions
1

Heat oil in a large skillet over medium-high heat. Add chicken and season to taste with salt and pepper. Cook, stirring frequently, until chicken is cooked through.

2

Add broth and water and heat until simmering. Reduce heat to maintain a simmer. Stir in uncooked linguine. Cover and cook, stirring frequently for 10 to 11 minutes, or until pasta is tender.

3

Stir spinach leaves into skillet during the last 3 minutes of cooking and let wilt down.

4

Stir in Alfredo sauce and garlic powder and cook until sauce is hot and bubbly, stirring constantly.

Nutrition Facts

Serving Size 4-6 Servings

Servings 6