Tomato Spinach Alfredo pasta is one of those great meals for your meatless archive. Packed with nutrients, and yet very tasty – and easy to upgrade like we show here with some rotisserie chicken.
12 ounces spaghetti pasta
1 rotisserie chicken
Salt & Pepper, to taste
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. minced garlic
½ cup low-sodium gluten free chicken broth
½ cup half-and-half
¼ cup heavy cream
1 cup good-quality grated Parmesan**
1 cup diced roma tomatoes
4 oz baby spinach
Bring a large pot of water to a boil.
Cook the pasta according to the package directions.
Drain and set aside.
Take your rotisserie chicken and remove the chicken from the bone and remove the skin
To a large skillet, add the minced garlic and cook for one minute, then add the chicken broth.
Bring it to a boil for about 2 minutes then reduce the heat
Add the half and half and heavy cream.
Gradually whisk in the Parmesan cheese, stirring constantly until it’s all well-incorporated and has thickened.
Add the chicken to the skillet along with the tomatoes and spinach and mix until the spinach begins to wilt.
Add in the pasta and gently mix in the pasta to combine.