Chicken & Spinach Alfredo

8 oz uncooked spaghetti

2 tablespoons olive oil

1 lb. chicken tenders (not breaded), cut into 1-inch pieces

¼ teaspoon salt

¼ teaspoon ground pepper

1 ½ cup chopped spinach

1 jars (16 oz) Alfredo pasta sauce

1 cups shredded mozzarella cheese
parmesan cheese, optional
¼ cup Panko

Steps

1 Heat oven to 350°F.

2 Cook pasta as directed on box; drain.

3 Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add spinach, saute 2-3 minutes.  Add Alfredo sauce; carefully stir until well blended.

4 Spoon spaghetti evenly into 13x9-inch baking dish sprayed with non-stick; sprinkle mozzarella cheese over spaghetti.  Evenly spoon Alfredo mix over the cheese. 

5 Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.
6 Sprinkle with parmesan cheese and Panko.  Put back in the oven and turn the oven off, allowing the cheese to melt.

Serves 6-8

Comment:  This recipe originally used broccoli, which I can’t eat, so I substituted it with spinach.  I used frozen ‘bag’ spinach which is easier to work with.  The original had everything mixed together and then placed in a baking dish.  I made the separation which made ‘cutting’ a serving so much easier.  I also added the parmesan and panko.  So delicious!  So easy!