chicken & mushroom alfredo

ginaroberts avatar
By Gina Roberts
from Kidder, MO

I think I've mentioned before, how much I dearly love Alfredo. Here is a recipe that I just created tonight for my supper. I am on the Weight Watchers Points Plus program and this version contains 12 points. This is a single serving recipe, so of course you'd want to multiply it by how ever many people you need to feed. I hope you enjoy it!

serves 1
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For chicken & mushroom alfredo

  • 2 Tbsp
    olive oil
  • 4 oz
    boneless, skinless chicken breast
  • 2 clove
    garlic, minced
  • 1/4 tsp
    onion powder
  • sea salt, to taste
  • fresh, cracked black pepper, to taste
  • 2 oz
    whole grain pasta, i.e. angel hair, fettuccini
  • 1
    handful of fresh, torn spinach
  • 1/4 c
    refrigerated alfredo sauce
  • 1 tsp
    butter, low fat
  • 1 1/2 c
    sliced, fresh mushrooms, coarsley chopped
  • 1 Tbsp
    grated parmesan cheese

How To Make chicken & mushroom alfredo

  • 1
    Heat oil in skillet. Add chicken.
  • 2
    Sprinkle chicken with salt, pepper, minced garlic, and onion powder. Cook, turning, until browned and cooked through.
  • 3
    Meanwhile, heat Alfredo sauce in a small saucepan, over very low heat.
  • 4
    Cook pasta according to package directions, adding spinach for last 3 minutes of cook time.
  • 5
    Remove chicken from skillet and add butter and mushrooms. Sprinkle mushrooms with fresh, cracked black pepper, to taste. Cook, stirring, until mushrooms are tender and release juices.
  • 6
    Drain pasta and spinach. Place into bowl. Add Alfredo sauce, mushrooms and parmesan and toss to coat well. Serve with Chicken breast. You can dice your cooked chicken breast, if you like, and mix it into the pasta mixture.
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