Prep 20 mins
Cook 20 mins
I found this in the paper a while back, and I absolutely love the taste.(although I'm not "allowed" to make it very often, because the hubby doesn't like Swiss cheese.)It's very,very tasty,and a good way to get your spinach.
- 8 ounces thin spaghetti
- 1⁄2 lb boneless skinless chicken breast half
- 1 teaspoon olive oil
- 1 large onion (for about 1 cup chopped)
- 1 tablespoon instant minced garlic
- 1⁄4 cup madeira wine (see note)
- 1 (10 ounce) containerrefridgerated reduced-fat alfredo sauce or 1 (10 ounce) containerregular alfredo sauce
- 3⁄4 cup shredded swiss cheese
- 1 (10 ounce) package fresh spinach, washed and de-stemmed
- 1⁄4 cup parmesan cheese, shredded or grated
- Cook spaghetti as package directs.
- Keep warm.
- Heat oil over medium heat in extra-deep 12-inch,non-stick skillet that has a lid.
- Peel and coarsely chop onion,adding to the skillet as you chop.
- Cook,stirring from time to time,while you begin cuttung the chicken into bite-size pieces.
- This step I do ahead of time.
- Add the pieces to the skillet.
- Raise heat to medium-high, and cook and stir until the chicken is no longer pink on the surface,about 3 minutes.
- Add the garlic and Madeira,and stir and cook 1 minute.
- Reduce heat to medium, add Alfredo sauce,and stir to mix well.
- Sprinkle Swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese.
- The pan may seem too full, but the spinach will wilt down.
- Cover the pan and cook 3 minutes to let the spinach begin to wilt.
- Uncover, and stir the mixture well.
- Serve over cooked,drained spaghetti and sprinkle with Parmesan cheese NOTE: Dry sherry or apple juice can be substituted for Madeira wine.
What a simple but great dish, I like spinach, chicken and pasta and it was nice to have all of them in one dish. Alfredo sauce is not so readily available in the Netherlands but I found it in the end. I used the Madeira and will try it with sherry next time. I kept to the 3 minutes wilting time for the spinach because I was affraid it would all get too wet, and it was fine. I cooked the pasta whilst cooking the rest of the dish, and used a more cheese then you say in the recipe (maybe double?) Thanks Meppie!
I got this recipe from the original source (the Desperation Dinners column - I found it online). I used 1 1/2 lb. of chicken, and per (part of) the original directions, it was frozen solid (IQF) when I started. One of the steps was to microwave the chicken for 3 min. to start it defrosting. I am glad you left this part out, because the final dish was watery using my directions. I found that the flavor was very faint, almost bland. Perhaps it "floated away." I might give it another go with unfrozen chicken, and will also give the rating another go.