Chicken Breasts with Spinach Cream Sauce

4 fresh boneless, skinless chicken breasts
4 tablespoons butter, divided
1 1/2 cups Alfredo pasta sauce
1 cup coarsely chopped fresh spinach
8 ounces angel hair pasta
1/3 cup shredded Parmesan cheese

Cook chicken in a saute pan in 2 tablespoons butter over medium heat until browned on both sides and cooked through (165 degrees F), about 15 to 20 minutes.

Meanwhile, heat sauce in a small saucepan. Add spinach and cook for 1 minute; remove from heat and keep warm.

Cook pasta according to package directions. Drain well and toss with remaining butter; set aside.

When chicken is cooked, place in an 11 x 7-inch casserole dish and top with sauce and Parmesan cheese.

Place under the broiler for 5 minutes or until cheese is lightly browned and sauce is hot and bubbly.

Serve over hot pasta.

Makes 4 servings.