Ingredients:
8 ounces thin spaghetti
1/2 lb boneless skinless chicken breast halves
1 teaspoon olive oil
1 large onions ( for about 1 cup chopped)
1 tablespoon instant minced garlic
1/4 cup madeira wine ( see note)
1 (10 ounce) containers refridgerated reduced-fat alfredo sauce or 1 (10 ounce) containers regular alfredo sauce
3/4 cup shredded swiss cheese
1 (10 ounce) packages fresh spinach, washed and de-stemmed
1/4 cup parmesan cheese, shredded or grated
Directions:
Cook spaghetti as package directs.
Keep warm.
Heat oil over medium heat in extra-deep 12-inch,non-stick skillet that has a lid.
Peel and coarsely chop onion,adding to the skillet as you chop.
Cook,stirring from time to time,while you begin cuttung the chicken into bite-size pieces.
This step I do ahead of time.
Add the pieces to the skillet.
Raise heat to medium-high, and cook and stir until the chicken is no longer pink on the surface,about 3 minutes.
Add the garlic and Madeira,and stir and cook 1 minute.
Reduce heat to medium, add Alfredo sauce,and stir to mix well.
Sprinkle Swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese.
The pan may seem too full, but the spinach will wilt down.
Cover the pan and cook 3 minutes to let the spinach begin to wilt.
Uncover, and stir the mixture well.
Serve over cooked,drained spaghetti and sprinkle with Parmesan cheese NOTE: Dry sherry or apple juice can be substituted for Madeira wine.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.