Name: Chicken and Spinach Penne Alfredo
Prep time: 45 min
Cook time: 45 min
Ingredients: 3 chicken breasts (boneless, skinless, cooked and cubed); 14 oz. Alfredo sauce; 2 Tbsp. pesto; 2 clove garlic (minced); 1 tsp. olive oil; 1 cup fresh spinach; 4 cups penne pasta (uncooked); 1 large (gallon) freezer bag or reusable silicone bag

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Chicken and Spinach Penne Alfredo

Prep Time45 mins

Cook Time45 mins

Course: Main Course

Keyword: pasta, precooked

Main Protein: Chicken

Cooking Method: Oven

Servings:

Calories: 567kcal

Ingredients

3 chicken breasts boneless, skinless, cooked and cubed
14 oz. Alfredo sauce
2 Tbsp. pesto
2 clove garlic minced
1 tsp. olive oil
1 cup fresh spinach
4 cups penne pasta uncooked
1 large (gallon) freezer bag or reusable silicone bag

US Customary - Metric

Instructions

Assembly Instructions:

Cook and cube the chicken.
Bring a large pot of water to a boil and add pasta. Cook for 1-2 minutes less than the box directions call for. This is because you want the pasta slightly undercooked so that it doesn't become mushy after freezing and reheating. Drain.
In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.
Add the cubed chicken, pasta mixture and spinach to a large resealable freezer bag. Remove the extra air and seal before freezing.

Cooking Instructions:

On the day of cooking, thaw the bag before placing its contents into a greased 9x13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.

Nutrition