Easy Alfredo Sauce/ With Grilled Chicken

1. 1

   Before cooking the sauce, sprinkle salt, pepper and olive oil on chicken breats and grill. Allow to rest and remove bones and cut into bite size pieces.

2. 2

   Saute onions in olive oil until clear, add mushrooms and garlic and continue sauting about 5 minutes still over low heat, add spinach and cook until it is wilted. Remove and set aside for later.

3. 3

   In a sauce pan melt butter over low heat( do not burn or it will have a nutty taste), with a wisk, mix in the cream cheese and wisk until combined. (At first it will seem like it won't combine, but keep stirring until you do)Once you have the butter and cream cheese mixed pour in the half and half, the flour and continue to wisk. Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt, pepper and parmesan cheese and stir until combined. Let sit for a few minutes to thicken.

4. 4

   Cook your fettuccini, by following directions on package.

5. 5

   Drain.

6. 6

   To assemble, add the spinach and mushroom mixture to the alfredo sauce and reheat on low for a few minutes. Add the chicken and alfredo sauce to fettuccini and toss until all noodles are coated.

* Per serving · 4 servings · Values may vary.