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bowtie chicken alfredo

bowtie chicken alfredo

by nancy stone

Ingredients

  • 1 lb bowtie pasta
  • 2 boneless chicken breasts sliced into 3 inch strips
  • salt & pepper
  • 1 tbl butter
  • 2 tbl olive oil
  • 1 tbl minced garlic
  • ¾ cup chicken broth
  • 1 cup heavy cream
  • 1 cup locatelli cheese
  • 1 package grape tomatoes
  • 1 bag spinach

Instructions

  1. cook pasta in salted water
  2. season chicken with salt and pepper
  3. heat butter and olive oil in skillet
  4. cook chicken until browned
  5. add garlic and sauté 1-2 minutes
  6. add broth, heavy cream, cheese, tomatoes and spinach and stir
  7. add pasta and toss to coat
  8. simmer covered 3-5 minutes until spinach wilts and tomatoes soften slightly