Sunday, October 30, 2011

Bleu Cheese Alfredo with Chicken and Spinach

A few years ago, I developed an alfredo sauce recipe from a couple recipes I found in books and online, and last weekend I decided to give it a go, with a little twist.

A bleu cheese twist.

It was incredibly quick to prepare, and I decided to mix in some cooked chicken and baby spinach to give it some extra nutrition, and to use up some chicken I'd cooked the day before.

The result was beautiful, and my husband, who isn't particularly a fan of alfredo, loved it.

Bleu Cheese Alfredo with Chicken and Spinach

  • 1 stick butter
  • 1 pint heavy cream
  • 1 large glove mashed garlic or 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup crumbled bleu cheese
  • 1 teaspoon Italian seasoning or thyme
  • 1 pound chicken breast, cooked and cut into cubes
  • 1 to 2 cups (packed) baby spinach (more if desired)
  • 1/2 to 1 pound pasta, cooked according to package directions

Melt the butter in a medium sauce pan.

Whisk in heavy cream.

Add garlic and pepper (I used fresh cracked black pepper, it's so flavorful!)

Bring to a boil, stirring constantly to keep the cream from sticking and burning to the bottom of the pan.  Then add the cheeses and Italian seasoning and stir until completely incorporated.

Lower the heat to medium low.  Add chicken and cook, stirring frequently, until chicken is heated through.

Add spinach and stir.  Let the sauce cook over low heat until spinach is very wilted, about five minutes.

Drain pasta.  Pour sauce over pasta and serve.  Mangia!

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