“Cavatappi Chicken and Spinach Alfredo”

Sometimes it’s hard to get a good meal on the table in a short amount of time. I don’t mean a burger, hot dog, or grilled cheese. Not that there is anything wrong with the later but maybe you’d like something a bit more hardy. Eating pasta in moderation is always a good choice like my Cavatappi Chicken and Spinach Alfredo. Delicious and creamy is an understatement and totally different from red sauce. Use this recipe as a guide to so many variations when feeding yourself and your family.

Cavatappi Chicken and Spinach Alfredo

Since I am diabetic, eating pasta as often as I would like is not an option. So whenever possible I use whole grain varieties without sacrificing any flavor. Whole grain pasta maybe a tad bit firmer than regular white pasta. Also, I find whole grain keeps my blood sugar from spiking and not have that sugar crash. This may not work for everyone but it does for my husband and I.

Cavatappi Chicken and Spinach Alfredo

That said, enjoy this easy pasta any night of the week with a salad and my Parmesan Onion Butter on your favorite crusty bread. No sauce has ever been easier to prepare and much better than any restaurant sauce. Full of the right amount of parmesan cheese and heavy cream and that hint of nutmeg that makes all white sauces so good. Shredded chicken, fresh baby spinach, and sautéed mushrooms take this pasta dish to the next level and then some. The chicken can be prepared ahead of time along with the mushrooms. Use a store-bought rotisserie chicken to make prep even easier.

Cavatappi Chicken and Spinach Alfredo

Be creative with this recipe like on Meatless Mondays using all vegetables. Try seafood like shrimp or crab as either is impeccable. You just might have to throw in a slice of garlic bread. Whatever way you prepare this recipe, I know you it will be enjoyed by all even your kiddos. Leave me a comment on how you created my recipe or #chowdownlowdown and upload pictures. Have a great weekend and Happy St. Patrick’s Day!

Cavatappi Chicken and Spinach Alfredo

Cavatappi Chicken and Spinach Alfredo

3/4 to 1-pound chicken breast, cooked and shredded

1 – 12 oz. box Cavatappi pasta, cooked and drained

3 T. Olive oil, divided

8 oz. package sliced button mushrooms

6 oz. baby spinach

Sea salt and pepper to taste

Alfredo:

3/4 cup unsalted butter (1½ sticks)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan cheese

3/4 t. garlic powder

1/4 t. ground nutmeg

Grated Parmesan cheese, for sprinkling

In a 12-inch non-stick skillet, heat 2 T. Olive oil over medium-high heat. Add in mushrooms and sauté’ for 5 to 6 minutes until lightly browned and all water is released. Add 1 T. oil, stir in baby spinach and cook spinach until wilted, about 3 minutes. Sprinkle in salt and pepper to taste.

Add chicken and pasta to mushroom-spinach mixture, stirring to combine. Remove from heat while alfredo sauce is made.

To make alfredo sauce, melt butter slowly in a 2-quart saucepan. Turn up heat to medium and pour in heavy cream. Cook cream mixture for about 3 minutes until sauce thickens.

Remove sauce from heat and whisk in Parmesan cheese, garlic powder, and nutmeg until cheese is melted.

Pour alfredo sauce into chicken mixture, stirring to completely coat in sauce. Heat pasta over medium heat until warmed through.

Spoon pasta into serving bowls with an extra sprinkle of Parmesan cheese and garlic bread.

Makes 4 to 6 servings.