Description
A lighter take on the classic Alfredo dish, packed with protein and flavor.
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz whole wheat pasta
- 1 cup low-fat Alfredo sauce
- 1 cup fresh spinach, chopped
- 1/2 cup low-fat mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, drain, and set aside.
- In a large bowl, mix shredded chicken, cooked pasta, Alfredo sauce, spinach, garlic powder, and black pepper.
- Transfer the mixture to a greased casserole dish.
- Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add steamed broccoli for extra fiber.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American