Spinach Alfredo with Roasted Red Pepper Chicken
Creamy Spinach Alfredo Pasta with Roasted Red Pepper Grilled Chicken
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
8 oz fettuccine or pasta of choice
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1 roasted red bell pepper, sliced thin
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Place them on a baking sheet and roast for 20-25 minutes, or until fully cooked. Let rest, then slice thinly.
Cook the fettuccine according to package instructions. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer.
Gradually add the Parmesan cheese, whisking continuously until the sauce thickens.
Stir in the chopped spinach and roasted red pepper slices, cooking until the spinach wilts slightly.
Add the cooked pasta to the sauce, tossing to coat evenly.
Serve the pasta topped with sliced roasted chicken and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings