Monday, June 25, 2012
I loooooooove fettuccine Alfredo, LOVE it. I would eat it once a week if I could do so and still fit in my favorite jeans. It's one of those amazing indulgences, like eggs Benedict, that I try to limit hoarking down more than 2 or 3 times a year- usually on vacation, the ultimate excuse!!
Well, I was totally craving some yummy, creamy pasta and of course this craving hit at about 3pm right as Logan went down for his afternoon nap- so going to the market was not an option, I threw together this MUCH LIGHTER version of my favorite for a super-easy, really delicious weeknight dinner.
Here's what you'll need
makes 4 adult sized servings
1 package dry pasta (spaghetti, linguine, fettuccine, whatever you've got!)
1 8oz package light cream cheese, cut into small cubes
3 cloves garlic, chopped
1/4 of a white or yellow onion, chopped
1 T butter
a few handfuls baby spinach
1 or 2 chicken breasts- we only had one
1/2 a package white or brown mushrooms chopped
1/2 grated Parmesan cheese
Olive oil, salt & pepper, red chili flakes
Chop the chicken up into bite sized pieces, lightly season with salt and pepper.
Start a LARGE pot of water boiling so you can cook the pasta according to package directions (I always hack a minute or two off their suggested cook time, and use a bit of the pasta water and other ingredients to finish the cooking and have nice, aldente pasta- totally up to how you like it!)
Heat a few tablespoons of olive oil in a medium frying pan over medium heat, then add the chicken. (do this about 5 minutes before you put the pasta in the boiling water)
Cook the chicken about 7-10 minutes, until it is completely cooked through.
Remove the chicken from the pan and set aside on a plate. Add another a splash of olive oil and the 1 T of butter to the pan and toss in the onions & garlic- sautee over medium to medium low heat for about 5 minutes. Add the mushrooms, stir, satuee another 3-5 minutes. Add the chicken back to the pan and stir for about a minute.
Drain the pasta, reserve 1/4 cup of the water, remove the large pot from the hot burner.
Return the pasta to the large pot. Add the contents of the pan (chicken, mushrooms, garlic & onion)
Add the cream cheese & stir.
Stir in a bit of the pasta water.
Add the Parmesan and the raw spinach (the hot pasta and other ingredients will cook the spinach perfectly!)
Season if needed with salt, pepper and add some hot chili flakes if you like a little kick!