May 4, 2017 | Home >Recipe >Lightened Spinach Artichoke Chicken Alfredo
Lightened Spinach Artichoke Chicken Alfredo
May 4, 2017 | Home >Recipe >Lightened Spinach Artichoke Chicken Alfredo

Lightened Spinach Artichoke Chicken Alfredo

Lightened Spinach Artichoke Chicken Alfredo

Serves: 8
Prep Time: 15 m
Cook Time: 20 m
  • Nutrition per serving   % daily value
  • Calories: 502 25%
  • Fat: 19 g 29%
  • Carb: 56 g 19%
  • Fiber: 7 g 28%
  • Protein: 26 g 52%
  • Sugar: 9 g

Ingredients

  • 14 ounce – artichoke hearts, jarred
  • 3 clove – garlic
  • 1 pound – chicken breast
  • 2 tablespoon – olive oil
  • 3 ounce – cream cheese, low fat
  • 5 1/2 cup – milk
  • 16 ounce – fettuccine pasta, dry
  • 1 teaspoon – salt
  • 6 cup – spinach
  • 1 cup – Parmesan cheese, grated

Directions

  1. Rinse and drain artichoke hearts, then chop into small pieces. Set aside in a small bowl. Mince 3 cloves garlic. Cut chicken into bite-sized pieces.
  2. In a large pot over medium-high heat, saute chicken (salt and peppered to taste) and garlic in 1 tablespoon of oil until the chicken is cooked. Add artichoke hearts and cream cheese and stir until creamy. Spoon the mixture out into the small bowl used for the artichoke hearts.
  3. Pour 5 1/2 cups of milk into the pot and bring to a boil, stirring occasionally to prevent scalding. Once boiling, add 1 tablespoon of olive oil and 1 pound of noodles, bending or breaking to make sure they submerge. Cover and reduce heat to maintain a low boil, stirring occasionally, until the noodles are cooked to al dente (done but still a little tough).
  4. Add the chicken mixture back in, sprinkle in 1 teaspoon of salt, and toss in 6 cups of spinach. Stir and cover until the leaves are mostly wilted, keeping the heat low. Now add 1 cup of parmesan and mix until everything is well combined. (Serving size: 1 cup)

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 502 25%
  • Fat: 19 g 29%
  • Carb: 56 g 19%
  • Fiber: 7 g 28%
  • Protein: 26 g 52%
  • Sugar: 9 g
written by
Jessica Madsen

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Comments(3)
Lisa says:

So yummy – even in the vegan version! All the kids loved it. We didn’t have artichokes (I forgot to buy them…), I used Almond “cream” spread, unsweetened soy milk, spelt noodles, about 4 cups of frozen greens which ended up being some spinach and some peas, and no parmesan. The cooking method was perfect and I just let the noodles sit in the sauce for about 10 minutes to thicken it and absorb a bit. We all enjoyed it and I bet it is really awesome for those who can eat cheese and milk 🙂

Cynthia says:

Sounds delicious! I’m wondering if I can use frozen artichoke hearts? Thanks!

I haven’t tried that, but It shouldn’t be a problem Cynthia!

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