Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee butter | ||
| 1 lbs. boneless, skinless chicken breasts, cut into thin strips | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 2 tbsp. finely chopped garlic | ||
| 1 (7 oz) jar roasted red pepper, drained and cut into thin strips | ||
| 1 (6 oz) pkg fresh spinach, torn into bite-size pieces | ||
| 1 c. prepared light Alfredo sauce | ||
| 1 (16 oz) pkg Hy-Vee linguine noodles, uncooked | ||
| Hy-Vee grated Parmesan cheese |
Directions
- In a large skillet, over medium heat, melt butter.
- Season chicken with salt and pepper. Add chicken and garlic to butter. Cook 5 to 7 minutes or until no longer pink.
- Stir in roasted pepper. Layer spinach on top.
- Cover. Steam 3 minutes or until spinach wilts.
- Stir Alfredo sauce into chicken mixture. Reduce heat to low and heat through.
- Meanwhile, cook linguine according to package directions. Drain. Reserve 1/4 cup pasta cooking water.
- Stir cooking water into chicken mixture. Toss with hot pasta. Sprinkle with cheese.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 540mg
- Total Carbohydrates: 50g
- Protein: 23g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 45%
0%
Iron 25%
0%
Calcium 10%