Chicken Alfredo with tomatoes and spinach

  • 2 lbs boneless skinless chicken cut in cubes
  • 2 cups heavy cream
  • 4 slices of smoked turkey bacon diced fine
  • 1 head of garlic
  • 1/2 large onion diced
  • 1 cup of halved cherry tomatoes (or other small variety)
  • 1 cup Parmesan cheese grated
  • 1 package of baby spinach
  • 4 pats of sweet cream butter
  • 4 oz creamed cheese
  • 1 cup mozzarella cheese
  • 4 tbsp Cooking With Greens Go To Blend
  • 3/4 tbsp Cooking With Greens No Salt Italian Blend
  • 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend
  • olive oil
  • 1 package of pasta (angel hair, linguine or spaghetti)
Prepare Garlic by cutting off top of head, drizzling with olive oil and wrapping in aluminum foil. Bake on 350 degrees for 30 minutes. Boil water for pasta and add noodles. cook until al dente (or softer if preferred). Drain. Season diced chicken liberally with 2 tbsp Go To Seasoning and the Italian Blends. Coat bottom of frying pan and cook chicken in hot pan until cooked on both sides. Remove chicken and set aside. In the same pan, add a splash of olive oil and onion and smoked turkey bacon. Cook until onion is translucent. Add diced tomatoes, and half of the roasted garlic and cook for an additional 2 minutes. In In a saute pan, add heavy cream, 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend  and remaining Go To Seasoning. Bring to simmer. Add parmesan cheese and creamed cheese stirring often. Bring to low boil, Add Mozzarella until melted. Add in onion/bacon/tomato mixture. continue to stir. Add in Spinach. Mix until wilted. Add in chicken. Drain Pasta and serve sauce over pasta or tossed.

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