Spinach Chicken Alfredo Pasta

Happy Sunday!

I've been working on this week's Meal Plan and came up with a new recipe in the process! While searching for some recipes to include using what was already in the cabinet, I came across a spinach alfredo dish that looked delicious, but it was made using one of the dinner meal kits from the grocery store, so I used it as inspiration to come up with my own.

This is easy, and it uses cabinet and freezer staples that we keep, but fresh ingredients can easily be substituted.

You'll need:

• 4 frozen chicken breasts
• 3 cloves garlic
• 2 Tbs olive oil
• 1/2 tsp salt
  
• 1 Tbs dried basil
• 1 box (16oz) pasta (I used angel hair pasta)
• 1.5 large jars alfredo sauce (about 35 oz total)
• 1 can cream of chicken soup
• 1 cup fresh spinach (or thawed frozen spinach)

Place the chicken, garlic, and salt in the bottom of a Dutch oven or large stock pot and drizzle with olive oil.

I got my 6 quart enameled cast iron Dutch oven from World Market several years ago, but they don't make the same one anymore. This one by Lodge on Amazon looks like a really good one though! We use ours all the time for soups, roasts, and popcorn!

Cover and cook on medium high until internal temperature of chicken reaches 165*. Turn the chicken twice while cooking to let it brown a little. Remove chicken and give the garlic a squeeze into the stock. Add water to fill the pot and bring to a boil. Add pasta. While pasta cooks, chop chicken into roughly one inch pieces.

Drain pasta and return to pot on lowest setting as you stir in alfredo, cream of chicken, and chopped chicken. Add spinach and fold in until spinach is wilted.

This easily made 2 meals for our family of 5, with more leftover! We ate it with the last of the homemade garlic bread sticks I made a few days ago, and it was a hit!

Click here for a Printable Version of Spinach Chicken Alfredo Pasta recipe!