Tuesday, October 29, 2013

Roasted Chicken, Spinach & Mushroom Fettuccini Alfredo



I went out for dinner with my sister the other weekend to Crabby Joe's and had their Chicken Spinaccoli (it's the only thing I order........that stuff is addicting!).  And as I was wondering around Walmart grocery shopping the urge to have it again hit me like a tonne of bricks.  I though 'why not experiment?'.  Some day that thought is going to get me in trouble - thankfully this was not the day.  It turned out AMAZING! 




Roasted Chicken, Spinach, Mushroom Fettuccini Alfredo


 


I usually try to post a pic of what you'll need & I do have one.  But it's not complete.....since I was experimenting things got added after the fact.  Here's the list of the final ingredients:

1/2 pkg Fettuccinin noodles
3 Chicken thighs, roasted and cubed, skin removed (or any left over roasted chicken to equal about a heaping cup)
1/2 bag Spinach
6 White Button Mushrooms (quartered)
1 jar Alfredo Sauce 
2 cloves Garlic, minced
1/2 cup grated Medium Cheddar Cheese
Salt & pepper to taste
Parsley

Instructions:

1. Saute mushrooms and garlic in a little butter until browned.  Add cooked chicken to reheat and spinach to wilt. It should look like this:



2. Meanwhile preheat your oven to 425*F and cook the fettuccini as per package instructions but reduce the cook time slightly.  You'll want them to be a little more al dente, they'll finish cooking in the oven.

3. In a medium casserole dish add your cooked fettuccini and the jar of Alfredo sauce, gently stir.  Add the mushroom/chicken saute, salt & pepper and stir until combined.

4. Sprinkle the top with the grated cheddar and parsley.

5. Bake for 35 minutes.  Enjoy!

Note:  If you don't have any left over chicken and don't feel like roasting it just to make this....grab one of those pre-cooked chicken breast packages - I bet it'll work out just fine :D

Stay Sweet!
Tammy
 
 

 
 


continue reading "Roasted Chicken, Spinach & Mushroom Fettuccini Alfredo"