ALFREDO WITH SPINACH AND TOMATOES RECIPES

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BAKED FETTUCCINE ALFREDO WITH TOMATOES, SPINACH & CHEESE ...



Baked Fettuccine Alfredo With Tomatoes, Spinach & Cheese ... image

A really easy and delish way to slip the veggies in with the pasta and cheese. Kids will eat this! :-)

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces uncooked fettuccine
2 tablespoons butter or 2 tablespoons margarine
1 medium onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon salt
1 (14 1/2 ounce) can stewed tomatoes (undrained)
1 (14 1/2 ounce) can Italian-style diced tomatoes (undrained)
1 (10 ounce) box frozen chopped spinach (thawed, squeezed to drain)
1 cup whipping cream
1/4 teaspoon nutmeg
1 cup shredded swiss cheese

Steps:

  • Heat oven to 400°F Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and both cans of tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are thoroughly heated.
  • In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccine and tomato mixture.
  • Add nutmeg to cream, and pour over top of casserole; sprinkle evenly with cheese.
  • Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 779.2, FatContent 40.1, SaturatedFatContent 23.5, CholesterolContent 193.4, SodiumContent 945.8, CarbohydrateContent 83.8, FiberContent 8, SugarContent 12.6, ProteinContent 25.6

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO ...



EASY! Penne with chicken, spinach and tomato Alfredo ... image

This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 6

1 box penne pasta (use Barilla brand!)
1 1/2 lbs boneless chicken breasts
2 jars Classico Alfredo with sun dried tomatoes
1 box chopped frozen spinach
1 (14 1/2 ounce) can diced Italian tomatoes
salt and pepper, to taste

Steps:

  • Thaw spinach completely in a colander lined with a few paper towels.
  • This may take a few hours.
  • Squeeze spinach completely dry.
  • Set aside.
  • Cut up chicken into bite size pieces.
  • Brown in a skillet.
  • Keep warm.
  • Cook penne according to package.
  • Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
  • Bring to a simmer on low heat, stirring occasionally.
  • Continue simmering for 10 minutes or so.
  • When pasta is done, drain and place in a large serving bowl.
  • Add chicken and stir.
  • Add Alfredo mixture and stir again.
  • Serve right away with garlic bread.

Nutrition Facts : Calories 221.3, FatContent 10.9, SaturatedFatContent 3.1, CholesterolContent 72.6, SodiumContent 110, CarbohydrateContent 4.7, FiberContent 2.2, SugarContent 2.1, ProteinContent 26

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