This tasty pasta dish is super easy and ready in less than 30 minutes, making it a perfect weeknight meal that is now a favorite at our house. I love the fresh spinach and hints of sun dried tomatoes. Bon Appetit!
Chicken, Artichoke & Spinach Alfredo
1 (14-oz.) container of light Alfredo sauce
2 cups shredded rotisserie chicken
3/4 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, chopped
1/3 cup sun-dried tomatoes
3 cups lightly packed baby spinach leaves, coarsely chopped
6 oz cooked pasta of your choice (I used linguine, but whole grain spaghetti would be good too)
Shredded Parmesan cheese
Bring Alfredo sauce, chicken, broth, artichoke hearts and tomatoes to a boil in a medium saucepan. Reduce heat and simmer, covered, for 5-8 minutes.
Add spinach to sauce, stir and cook for 1 minute.
Cook pasta according to package directions; drain well and toss with sauce. (I like to cook my pasta while my sauce is simmering so when I add my spinach it doesn't get too wilted) Garnish with fresh shredded Parmesan cheese.