Recipe: Chicken, spinach and pasta alfredo

This recipe is easy enough to make on a weeknight - especially if you cook the chicken ahead of time.

Chicken, Spinach and Pasta Alfredo

Adapted from Budget Bytes

1/2 pound chicken breast, chopped into bite-sized pieces
12 ounces pasta - penne, fettucine or another wide noodle works well
2 tablespoons butter
4 cloves garlic, minced
2 cups milk (I used skim milk)
6 ounces cream cheese, chopped into small pieces
3/4 cup grated Parmesan cheese
Salt and pepper to taste
4 cups fresh spinach

Cook the chopped chicken in a pan until it is cooked through. Set aside. Cook the pasta according to the package.

In a sauce pan over medium heat, melt the butter and cook the garlic for about two minutes. Turn the stove down to medium low and add in the milk and the cream cheese pieces. Whisk until the cream cheese has melted. Then add in the Parmesan cheese. Whisk again until the sauce begins to simmer and thicken. Then turn it down to low and season with salt and pepper.

Add in the cooked chicken pieces and the fresh spinach. Stir until the spinach is wilted. Here's what the sauce looks like in the pan.

Then add in the drained pasta to the sauce pan. Stir until it's all combined. Serve!

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