Spinach and Chicken Alfredo

Pasta has been my friend since first trimester as long as it said pasta has no tomato sauce. Because of this KC and I have been eating a lot of mac & cheese. And not healthy mac & cheese but like fatty mac & cheese. Which is delicious and fine, especially in reasonable quantities on occasion. But I have been eating them in unreasonable quantities on the regular. So, I searched out a healthier recipe and here is what I found:

Spinach and Chicken Alfredo 

INGREDIENTS
1 lb. rotini pasta
4 Tbsp. unsalted butter
2 cloves garlic, minced
4 Tbsp. all purpose flour
2 cups skim milk
2 Tbsp. light cream cheese
1.75 cups Parmesan cheese
2 cups cooked chicken
2 cups fresh spinach, chopped
salt and pepper to taste
INSTRUCTIONS
  1. Cook the rotinin in  water until al dente.
  2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
  3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
  4. Add milk a little at a time, whisking to incorporate roux and work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce. Cook sauce, whisking occasionally, until sauce has thickened, about 6 minutes.
  5. Add cream cheese to sauce and whisk until cheese has melted. Let sauce continue to cook until pasta is ready.
  6. Before you drain the pasta, reserve a few ladlefuls of the pasta water (about ½ cup) and set aside. Once you’ve done that, transfer the pasta to a colander, drain the rest of the pasta water, and set the pasta aside while you finish the sauce.
  7. Stir parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
  8. The sauce might be a bit thick at this point – add reserved pasta water a ¼ cup at at time and stir until combined to loosen the sauce. You may not need all of the pasta water – use just enough so that the sauce reaches your desired consistency.
  9. Taste the sauce and add salt and pepper as necessary. You may not need to add much salt, since the pasta water is quite salty.
  10. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

My review/ insights: I was making this while baking the muffins and finishing up the chicken salad, which in retospect was prob too much for me to be doing at once. I def burnt the butter a little but it was the only butter that I had in the house so I went with it. It gave the sauce a nice brown hue, which was fine since I was serving it with whole wheat pasta. It still tasted delicious!! I would definitely make this again. I would probably add a little more garlic and maybe another seasoning too. Def would add more spinach perhaps 3 cups as it really cooked down. But, this was amazing. I did not eat it immediately but re-heated it since I was prepping meals and it reheated quite well!

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