Recipe Archives: Chicken Alfredo

You’ll need:

• 1 lb of chicken tenderloins

• 1 jar of Classico Brand Alfredo sauce

• 1 box of whole wheat penne pasta

• 3 cups of raw spinach

• 2 teaspoons of honey

• 2 tablespoons of cayenne pepper

• salt

• pepper

• 4 tablespoons of Extra Virgin Olive Oil

• 1 large skillet or wok

• 1 medium large pot

• 1 cutting board or extra plate

• 1 cutting knife 
Directions:

1.) Fill your pot with water and heat to boil and salt the boiling water with 2 pinches of salt. While you’re boiling the water heat 2 tbsp of EVOO in your skillet

2.) Slice your chicken into cubes and toss into the heated skillet. Once the chicken starts to brown at the bottom, add your cayenne pepper & 2 tbsp of pepper

3.) Once the water is boiling add your pasta and heat until soft

4.) Stir your chicken until it is fully cooked. Once fully cooked add your sauce and spinach leaves and heat on a medium fire

5.) Once your pasta is soft, drain the excess water in the sink 

6.) Once all of your spinach is wilted, stir the sauce mixture. Once sauce ingredients are blended, combine it with the plain pasta.

7.) Stir until blended well

8.) Add remaining oil & honey. Stir.

9.) Dig in! (Salt to taste if needed)
Pairing Suggestion: Spinach salad with EVOO, pepper & curry powder

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