Linguini in Alfredo Sauce with Spinach and Chicken
By SanPasqual'sKitchen on May 20, 2012
It hurts my heart to hear of people making Fettuccine Alfredo from a jar. Not because I’m a foodie or because I like everything fresh, but because I think people don’t know just how easy it is to make from scratch. This is a “go to” meal for me when I just don’t want to be very long in the kitchen. It’s always comforting and well received. If you’ve never made your own, I hope you give this one a try. I adapted this recipe from The Joy of Cooking cookbook. I have two versions to share with you, one traditional and the other with the addition of sautéed spinach. Also, I used linguini instead of fettuccine.
Ingredients (Serves 4)
2 lg boneless, skinless chicken breast
½ lb linguini
½ cup butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 bunch fresh baby spinach (Wash spinach, place 2 tbsp of olive oil in a skillet; add 2 minced cloves of garlic; cook for about a minute; add spinach and sauté until wilted.)
Prepare linguini according to package directions.
Cut chicken into bite size pieces.
Melt butter in a skillet.
Over medium heat brown the chicken in the butter until golden brown.
Remove chicken from the skillet.
Turn heat to low.
Pour in heavy cream, Parmesan cheese, salt and pepper; mix.
Return chicken to cream mixture add the drained linguini (and spinach if using) and toss.
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