1 10oz pkg frozen, chopped spinach
2 cups cooked, diced chicken
1 pkg 16 oz fettucini (fresh or boxed)
1/2 cup butter
8 oz heavy cream
Large can of parmesan/romano cheese
Cook spinach according to directions on package. Set aside.
Bring large pot of salted water to a boil. Cook the fettucini, following package directions on the package, stirring occasionally.
While the fettucini is cooking, slowly heat the butter and about 1/2 the cream in a small saucepan. Slowly add the cheese to the butter and cream, stirring constantly; add remaining cream. This will be very thick and creamy.
Drain the pasta in colander; add spinach and drained chicken into a large bowl. Slowly add the alfredo sauce, constantly turning over the mixture.
Of course, serve with fresh italian bread & butter and a side of fresh steamed vegetables! Yummy. On the day we made this meal, I was all out of fetticini noodles so I substituted tri-colored rotini. Everyone loved it!
Enjoy! ~ Lea