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Spinach Chicken Alfredo Skillet

You’ll see; one bite of this and you know you’ll be making it again soon!

Ever since we were little, chicken fettuccine alfredo has been our favorite pasta dish. Rich and creamy, the sauce is absolute perfection, and we just can’t get enough. Nowadays we try to order it a little less frequently, since it’s definitely not health food, but there are ways to get that delicious flavor we know and love without allll the calories.

We give you: the spinach chicken alfredo skillet. That’s right, not only did we transform this dish into a skillet dinner that omits the pasta (although we would totally understand if you decided to serve this with penne pasta…) and introduces some more veggies into the mix, courtesy of spinach and tomatoes. Perfect for a family dinner, this recipe is seriously tasty and won’t leave anyone feeling stiffed by the lack of fettuccine. You’ll see; one bite of this and you know you’ll be making it again soon!

Serves 4-6

30 minutes

Rated 4.7 out of 5
Rated by 7 reviewers
  • 4-6 boneless, skinless chicken breasts
  • 2 cups frozen spinach, thawed and drained
  • 1 (14.5 oz.) can seasoned diced tomatoes (with basil and oregano)
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 3/4 cup milk
  • 2/3 cup parmesan cheese, grated
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • olive oil, as needed
  • kosher salt and freshly ground pepper, to taste
  1. Heat olive oil in a large skillet over medium-high heat and brown chicken on all sides. Continue cooking until chicken is cooked through and juices run clear.
  2. Remove chicken from pan, cover with aluminum foil, and set aside.
  3. Heat 2 tablespoons olive oil in the same skillet over medium-high heat and sauté onions for 6-8 minutes, or until softened and translucent. Add garlic and cook for another 1 minute, or until fragrant.
  4. Stir in tomatoes (with juices), chicken stock and spinach, and season with basil, oregano, salt and pepper.
  5. In a small bowl, whisk cornstarch and milk to create a slurry, stirring until smooth. Pour slurry and heavy cream into sauce mixture, and bring to a gentle boil.
  6. Stir in cheese until smooth and return chicken to pan. Cook for 5-10 minutes, or until chicken is warmed through.
  7. Serve hot and enjoy!

Recipe adapted from Bake at Midnite

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