Tuesday, July 1, 2014

One Pan Chicken Florentine Spaghetti Recipe

1 (15-oz) jar of prepared alfredo sauce
2 cups chicken broth
1/4 or less tspn of dried red pepper flakes
8 oz of dried spaghetti (broken in half)
2 cups of cooked chicken breast, shredded
4 cups of fresh spinach
2 diced tomatoes
2 tblspns of lemon juice, fresh
 Grated Parmesan cheese for serving

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