I think I’ve mentioned that I’ve been on a pasta kick this fall. At one point, I really wanted pasta with an Alfredo sauce, but HEB had stopped carrying the only jarred Alfredo sauce that I remotely liked. Sad!
So Corwin found a recipe for Alfredo sauce (it was actually a Cajun spin on it, but we adapted it to make a more traditional version) and we made it. As it turns out, a good Alfredo sauce is incredibly easy to make! I can’t believe I haven’t tried to make it before.
We put ours over spinach (I also wanted to incorporate some greens and make the meal a little less heavy). I loved the combination, and Corwin liked it for the first few bites then found it kind of weird after that. So fair warning, don’t put it over spinach if that sounds unappealing to you. I’d do it again, though. :)
Chicken Alfredo Over Spinach
- 1 lb thin-sliced boneless, skinless chicken breasts
- extra virgin olive oil
- 1-2 pints multicolor bite-sized tomatoes, sliced in half
- 1 carton sliced mushrooms
- 3 T minced garlic
- 3 C heavy cream
- 3/4 C grated Parmesan cheese
- 1 t sea salt
- 1 t freshly ground black pepper
- 1 lb pasta (we used orecchiette)
- Fresh baby spinach leaves
- Avocado, sliced
- Cook the pasta according to the package instructions.
- Meanwhile, grill the chicken and then slice it on the bias into bite-sized pieces.
- Also meanwhile, sauté the tomatoes and mushrooms in olive oil until the tomatoes are just softened and the mushrooms are lightly browned, then remove them from the pan and set aside.
- In the same pan, warm the garlic in 2 T of olive oil over medium heat until the garlic begins to brown.
- Add the heavy cream and simmer until the sauce is reduced by half or until it’s a level of thickness that you like (keep in mind that it will get a little bit thicker when you add the Parmesan cheese).
- Add the Parmesan cheese, salt, and pepper, stirring constantly to prevent lumps until it’s part of the sauce.
- Combine the sauce, sautéed veggies, grilled chicken, and cooked pasta.
- Serve the pasta on a bed of fresh spinach leaves and top it with lightly salted sliced avocado.