Chicken and Spinach Alfredo with Thin Spaghetti |
Chicken and Spinach Alfredo with Thin Spaghetti
Ingredients
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 2 Green Onions
- 7 Cloves Garlic, chopped
- 4 Tablespoons Chopped Cilantro
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Salt (plus salt for boiling pasta)
- 1/8 Teaspoon White Ground Pepper
- 16 Ounces Fresh or Frozen Spinach
- 2 Boneless Skinless Chicken Breast
- 1 Cup Chicken Stock or Water
- 1 1/2 Cups Heavy Cream
- 1 Cup Half and half
- 1 Cup Shredded Cheese
- 4 ounces Cheddar Cheese, cut into small cubes
- Finish with freshly grated Parmesan
- 2 Pounds Thin Spaghetti
- Melt the butter in the olive oil on low heat.
- Add the green onions and saute until softened.
- Chop the chicken breast into small cubes. Add the the pan and cook 3 to 5 minutes.
- Add the chopped garlic and cook 2 to 3 minutes.
- Stir in the spinach and add the cup of chicken stock or water and salt and pepper.
- Cover and simmer on low heat while the pasta water comes to a boil.
- Cook the pasta in a large pot of salty boiling water. This will be about 9 minutes for al dente thin spaghetti.
- While the pasta is cooking finish the sauce by adding the heavy cream, half and half, shredded and chopped cheese. Lastly, add in the cilantro and Italian seasoning.
- When the pasta is cooked, drain quickly and pour directly into the pan with your sauce.
- Arrange nicely on your pasta bowl and top with grated Parmesan. Enjoy! Afiyet Olsun!
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