Simple Chicken Florentine Alfredo with Fettuccine

Campbell's Simple Chicken Florentine Alfredo with Fettuccine Recipe

This easy-to-make, delicious pasta dish is ready in just 35 minutes! Tender chicken is coated in a rich, creamy Alfredo sauce and brightened with the addition of fresh baby spinach. Toss with fettuccine, and you’ve got a hearty meal that is guaranteed to please.

At a glance

Prep

20 min.

Total

35 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 15 min.

Cost per recipe: $10.64

Made With

  • Prego® Artisian Three Cheese Alfredo Sauce

    Prego® Artisian Three Cheese Alfredo Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 package (about 6 ounces) fresh baby spinach
1 jar (14.5 ounces) Prego® Artisian Three Cheese Alfredo Sauce
1/2 of a 1-pound package fettuccine, cooked and drained
Cracked black pepper
Grated Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.

  • 2

    Stir the spinach and sauce in the skillet and heat to a boil.  Add the fettuccine and toss to coat.  Season with the black pepper and sprinkle with the Parmesan cheese.

Full Screen View

Recipe Nutritional Information

Made With

Prego Three Cheese Alfredo Sauce

calories

497

totalfat

17g

saturatedfat

6g

cholesterol

109mg

sodium

619mg

totalcarbohydrate

47g

dietaryfiber

3g

protein

34g

vitamina

80%DV

vitaminc

10%DV

calcium

13%DV

iron

23%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61374