Before going in the oven
Out of the oven - hot and bubbly and oh, so creamy good!
CHICKEN SPINACH ALFREDO
This is incredibly flavorful and wonderful served in
low-carb crepes as well. You could use freshly grated Parmesan cheese, although I used the kind in a can or bottle. This is a quick and easy, filling supper (nice and low in carbs) using rotisserie chickens. This will be a go-to recipe for me from time to time. The Alfredo Sauce is a keeper for other uses as well.
6 cups diced cooked chicken (1.5 L)
(rotisserie
chickens work well)
Alfredo Sauce:
8 oz cream cheese (250 g)
1/2 cup
butter (125 mL)
1/2 cup
water (125 mL)
1 cup whipping cream (250 mL)
2 oz Parmesan cheese (60 g)
2 oz Mozzarella chunks (60 g)
11/2 tsp crushed garlic (7 mL)
(bottled kind)
1/2 tsp
black pepper (2 mL)
2 tbsp Parmesan cheese for
the top (30 mL)
Preheat
oven to 350°F (180°C).
Nuke
frozen spinach 33 to 4 minutes or thaw naturally and squeeze out excess
moisture using a spoon and pressing spinach in a colander over a bowl. Discard the liquid that collects in the bowl.
In
large bowl, combine spinach and chicken.
Alfredo
Sauce: In nonstick frying pan over medium heat,
combine cream cheese, butter, water, whipping cream, 2 oz (60 g) Parmesan
cheese, Mozzarella chunks, garlic and black pepper. Stir occasionally as it melts and reduce the
heat as necessary. Use a whisk to gently
combine until the sauce thickens to your liking. If it is too thick, add more water. Add sauce to chicken and spinach and stir to
combine well. Turn out into a 9 x
13-inch (2 L) casserole dish. Sprinkle
with Parmesan cheese and bake 20 to 25 minutes, or until hot and bubbly.
Yield: 6 large servings
1 serving
573.6
calories
54.7
protein
36.3
g fat
1.9 g fiber
3.9
g net carbs