Lightened Spinach Artichoke Chicken Alfredo Recipe

Cooking Directions

• STEP 1.Cook the whole wheat fettuccine according to package instructions. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add chicken breast and cook until browned and cooked through. Remove from skillet and set aside.
• STEP 3.In the same skillet, add garlic and cook until fragrant. Add spinach and artichoke hearts, and cook until spinach is wilted.
• STEP 4.Reduce heat to low and add Greek yogurt, reduced-fat cream cheese, grated Parmesan cheese, and milk. Stir until the cheeses are melted and the sauce is smooth.
• STEP 5.Add the cooked fettuccine and chicken back to the skillet. Toss until everything is well coated with the sauce.
• STEP 6.Serve hot, garnished with additional grated Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• You can use fresh or frozen spinach for this recipe. If using frozen spinach, make sure to thaw and squeeze out any excess moisture before cooking.
• Feel free to add other vegetables, such as mushrooms or bell peppers, to the sauce for extra flavor and nutrition.
• If you prefer a spicier sauce, you can add red pepper flakes or hot sauce to taste.

Storage and Serving

• Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pasta in a microwave-safe dish and heat in the microwave until heated through, stirring occasionally.
• Serve the pasta as a main dish with a side salad or steamed vegetables, or as a side dish with grilled chicken or fish.