1/2 lb. fettuccine noodles
1 lb. chicken breasts, baked & cut into bite-size strips
2 (10 oz.) containers refrigerated Alfredo sauce or make Alfredo sauce from recipe below
1/4 cup chopped sun-dried tomatoes, drained well between paper towels
3 cups lightly packed baby spinach
1/2 cup Parmesan cheese (omit if using Alfredo sauce recipe below)
Cook fettuccine according to package directions. Place chicken in a skillet with Alfredo sauce & tomatoes. Cover & cook over low heat for 10 minutes or until hot & bubbly. Stir in spinach & cheese (if using containers of Alfredo sauce) and cook until spinach is wilted & cheese is melted, 2 to 3 minutes. Serve over cooked fettuccine noodles with additional cheese, if desired.
Homemade Alfredo Sauce
1 cup half and half or heavy cream
4 T. butter
1 cup Parmesan cheese
3 cloves garlic, pressed
Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heave cream. Heat thoroughly, but do not boil. Gradually ad Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.
Recipe from Kathy Jensen
