Chicken Alfredo with Spinach
Ingredients: 1 1/2 -lb. Boneless Skinless Chicken Tenders, 10oz. Bag Fresh Spinach, 1 lb. Fettuccini or Linguini Pasta cooked al dente, 1 cup half & half, 1 cup grated Romano Cheese, 1 - 1/4 lb. stick butter, Salt and Pepper to Taste.
Bake chicken tenders at 350 degrees for 20 minutes then shred or cut the chicken into bite size pieces. Clean and cut the spinach into smaller pieces, steam and drain well. In a deep skillet, place 2/3 cup of the half & half and all of the butter. Cook on low heat until the butter is melted and it begins to thicken slightly. Remove from heat, add the chicken and spinach, blend together. Drain the pasta well and place it in a pot or deep skillet, pour the sauce over the pasta, mix carefully and heat it slightly while adding the Romano Cheese, and the remaining half & half, then add the salt and pepper. Alfredo will thicken very quickly, serve immediately as it will continue to thicken.