Spicy Sun-dried Tomato and Chicken Alfredo
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.1
- Total Fat: 3.0 g
- Cholesterol: 24.2 mg
- Sodium: 133.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.3 g
- Protein: 10.3 g
View full nutritional breakdown of Spicy Sun-dried Tomato and Chicken Alfredo calories by ingredient
Introduction
I threw this together according to what was in my house and I loved it! I threw this together according to what was in my house and I loved it!Number of Servings: 8
Ingredients
-
Ronzoni Whole Wheat Rotini, half box
Classico Sundried Tomato Alfredo, whole jar
3 Chicken Breast, no skin
Spinach, frozen, 0.5 cup or to taste
Pepper, black, 1 tbsp or to taste
Garlic, 1 clove or to taste
One half vidalia onion, coarsely chopped
Crushed Red Pepper, 2 tsp or to taste
Directions
Boil chicken until it is not quite done.
While chicken is boiling, sweat onions and garlic in a frying pan - no oil needed.
Drain chicken, let cool for a bit (I burned my fingers pretty badly) and dice it up. Add chicken to frying pan. Cook dry for a bit and then add all of your dry spices. Stir until mixed well.
Add Classico Sundried Tomato Alfredo sauce. Fill empty jar half way with water, shake and add to pan. This will thin out the sauce a bit and get all the bits out of the jar.
Simmer (on low) 10 minutes.
While sauce simmers, cook half a box of the rotini. Drain and then add to sauce. Stir until coated. Lastly, add desired amount of chopped frozen spinach and continue cooking until hot.
Number of Servings: 8
Recipe submitted by SparkPeople user PIBBLELVR.
While chicken is boiling, sweat onions and garlic in a frying pan - no oil needed.
Drain chicken, let cool for a bit (I burned my fingers pretty badly) and dice it up. Add chicken to frying pan. Cook dry for a bit and then add all of your dry spices. Stir until mixed well.
Add Classico Sundried Tomato Alfredo sauce. Fill empty jar half way with water, shake and add to pan. This will thin out the sauce a bit and get all the bits out of the jar.
Simmer (on low) 10 minutes.
While sauce simmers, cook half a box of the rotini. Drain and then add to sauce. Stir until coated. Lastly, add desired amount of chopped frozen spinach and continue cooking until hot.
Number of Servings: 8
Recipe submitted by SparkPeople user PIBBLELVR.