chicken tomato spinach alfredo pasta

Derek and I love, love, LOVE the Chicken Tomato Spinach Alfredo pizza from Papa John's. {Can Papa John's go wrong, really? I say, "nay."} One day I thought I'd try out a pasta version {pizza pasta is a hit at this house generally}. It turned out really well! And it was so, so easy and quick. Perfect combo, imo. Try it and let me know what you think.

Note: For the record, I like this better sans chicken. Maybe it's the pregnancy {this girlie is a vegetarian, I think} or maybe it's just better that way. Derek likes the meat-factor, though, so I make it with chicken and just pick it out of mine. Anyway- thought I'd let you know. You'll have to decide which way you like it best.

RECIPE: Chicken Tomato Spinach Alfredo Pasta

Ingredients:

spaghetti noodles {sorry... I'm really bad at pasta quantities}

1 lb. chicken breast

2 Tbsp. (ish) EVOO

1 c. (ish) frozen spinach

1 can diced tomatoes, drained

1 pkg. Western Family {Seriously, this is the BEST!} Alfredo mix

milk

butter

Parmesan cheese, shredded

salt/pepper, to taste

Directions:

First get your water boiling and cook spaghetti noodles according to package directions.

Meanwhile, in a frying pan, dice the chicken breast(s) and brown the chicken in the EVOO over medium-high heat. Make sure the chicken is cooked through.

Also meanwhile {you should have time for both chicken and sauce; pasta takes a while}, prepare the alfredo sauce according to package directions. {This only takes a couple of minutes... it's quick, easy, cheap, and so yummy!}

When the spaghetti is nearly done (about a minute or so shy), add the frozen spinach to it. Let the pasta finish and the spinach defrost and blanche. Then remove from heat and drain.

Add the chicken, diced tomatoes, and alfredo sauce to the pasta/spinach pot. Toss well to coat/mix. Season with salt and freshly ground pepper- to taste.

Serve warm with fresh Parmesan cheese on top... and garlic bread on the side {mmm}. Enjoy!