Tuesday, March 17, 2015

Chicken and spinach pasta


A quick lighter version of Alfredo florentine, with chicken served over little chicken-shaped noodles.

The sauce:
- 4 tablespoons butter
- 1 cup homemade chicken stock
- 1 cup skim milk
- garlic powder to taste
- paprika to taste
- about 2 cups chopped spinach

Combine all the ingredients but the spinach and bring to a slow boil so it can thicken. Once it starts to thicken, add the spinach. Mix sauce into noodles.

Cook chicken strips as designed with additional garlic powder and paprika. I arranged mine in a circular formation  around the pasta.

I then sprinkled shredded Parmesan on the pasta.


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