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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 sauté 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.