Chicken Florentine & Farfalle

1. 1

   1. Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.

2. 2

   2. Prepare the pasta according to the package directions. Drain, and set aside.

3. 3

   In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh.

4. 4

   Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.

5. 5

   Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached

6. 6

   Stir the chicken into the sauce, Season with salt and pepper, to taste.

7. 7

   Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.