chicken & mushroom alfredo
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
1 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 ounces boneless, skinless chicken breast
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- - sea salt, to taste
- - fresh, cracked black pepper, to taste
- 2 ounces whole grain pasta, i.e. angel hair, fettuccini
- 1 - handful of fresh, torn spinach
- 1/4 cup refrigerated alfredo sauce
- 1 teaspoon butter, low fat
- 1 1/2 cups sliced, fresh mushrooms, coarsley chopped
- 1 tablespoon grated parmesan cheese
How To Make chicken & mushroom alfredo
-
Step 1Heat oil in skillet. Add chicken.
-
Step 2Sprinkle chicken with salt, pepper, minced garlic, and onion powder. Cook, turning, until browned and cooked through. -
Step 3Meanwhile, heat Alfredo sauce in a small saucepan, over very low heat.
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Step 4Cook pasta according to package directions, adding spinach for last 3 minutes of cook time.
-
Step 5Remove 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.
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Step 6Drain 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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