Creamy Cheesy Chicken and Noodles
Tender chunks of chicken, egg noodles and fresh spinach in a creamy Alfredo sauce
Prep Time 10 minutes
Cook Time 25 minutes
6 servings (1 cup each)
|1||Pound boneless skinless chicken breasts, cut into 1-inch pieces|
|1||can (6 oz ea) Hunt's® Tomato Paste|
|3||Cup dry extra-wide egg noodles, uncooked (3 cups = 4 oz)|
|1||medium onion, chopped (1 med = about 1/2 cup)|
|1||cntnr (10 oz each) refrigerated Alfredo sauce|
|1||pkg (6 oz each) fresh spinach leaves|
- Cook chicken and onions in large nonstick saucepan over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers and onions are crisp-tender.
- Stir in water and tomato paste. Add noodles; stir. Bring to a boil over high heat. Reduce heat to low; simmer 10 to 12 minutes, or until noodles are tender.
- Add Alfredo sauce and spinach; mix well. Cover pan with lid. Cook over medium-low heat 3 minutes, or until spinach is wilted and sauce is heated through, stirring after 1-1/2 minutes.
|Serving Size:||1 cup|
|Total Fat||22.3 g|
|Saturated Fat||13 g|
|Dietary Fiber||3.1 g|
|Vitamin A||3060.5 iu|
|Vitamin C||8.4 mg|
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