Tuscan Garlic Chicken Pasta

When I first lived on my own, I was probably 17 or 18, I invited some friends over for chicken alfredo pasta served with steamed broccoli and those frozen garlic bread loaves. One of my friends brought over a bottle of that sparkling grape juice and we thought we were SUPER fancy!!

As time progressed and I gained a little more skills in the kitchen, I learned how to make my own alfredo sauce and then I just started throwing other ingredients into my pasta dish, usually "hiding" the vegetables. This one has been a staple, quick weeknight dinner, made even faster if you buy your alfredo sauce.

You can make this in the crockpot and serve over noodles, or double the recipe once and freeze one- which is what I did when prepping for Baby Rhett.

2-3 boneless skinless chicken breasts
salt and pepper
2 jars Alfredo sauce
1 can diced tomatoes (if they have the Italian one, get that kind)
1/2 C grated parmesan cheese
1 t garlic powder
1 t Italian seasoning
2 C spinach
1 C mushrooms (optional- we don't like mushrooms, but I know other people love them!)

Crock Pot Instructions
Season chicken generously with salt and pepper and place in the crock pot. Top with Alfredo sauce, diced tomatoes, parmesan cheese, garlic powder and Italian seasoning. Mix together.

Cook on low 3-4 hours.

Add in spinach & mushrooms, and cook additional 5 minutes.

Serve over your favorite pasta.

Freezer Instructions

Boil chicken in pot of generously salted water. Once cooked all the way through, chop or shred chicken.

On another eye, boil your choice of pasta according to instructions on the package.

Mix together: Alfredo sauce, diced tomatoes, parmesan cheese, garlic powder, Italian seasoning, spinach and mushrooms (if you like them) and let the spinach wilt for about 5 minutes. Add in your pasta and toss, making sure all the noodles are coated.

Pour into a 9x9 foil pan and cover with more parmesan cheese.

When you're ready to cook, bake at 350 for 30-40 minutes until center is warmed.