healthy and flavorful chicken alfredo recipe

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chicken and cook until browned and cooked through, about 6-8 minutes.
3. Add minced garlic and sliced mushrooms to the skillet and cook for 2-3 minutes, until softened.
4. Pour in heavy cream and milk. Bring to a simmer, stirring constantly.
5. Stir in Parmesan cheese, salt, and pepper until melted and smooth.
6. Add chopped spinach and cook until wilted, about 1-2 minutes.
7. Serve immediately over pasta of your choice.

Notes

• For a creamier sauce, blend a portion of the sauce with an immersion blender before adding the spinach.
• To reduce fat, substitute some of the heavy cream with Greek yogurt.
• Freshly grated Parmesan cheese is always best! Avoid pre-grated cheese, which often contains cellulose.
• Use a pasta pot with a ravioli attachment for perfectly shaped pasta.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.