"Serve over pasta for an effortless dinner everyone will love...."
INGREDIENTS
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2 pounds boneless, skinless chicken breasts (about 4)
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons olive oil, divided
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3 cloves garlic, minced
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1 (15-ounce) jar Alfredo sauce, such as Rao’s or Bertolli’s
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1/2 cup water
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1 cup thinly sliced sun-dried tomatoes, patted dry if oil-packed
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4 cups packed baby spinach leaves (4 ounces)
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1 tablespoon freshly squeezed lemon juice
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Cooked pasta, such as fettuccine or pappardelle