- 4 boneless chicken breasts
- Salt and pepper
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 1 ounce fresh spinach, cut into thin strips *
- Alfredo Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon pepper
- 1 cup heavy cream
- 3 ounces parmesan cheese, grated or shredded
- 2 ounces mozzarella cheese, shredded (Matt used 3-4 ounces)
- Water, if needed (see my comments below)
Adapted from genaw.com
Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.
Meanwhile, sauté the mushrooms in the 2 tablespoons of butter until tender and set aside.
Make the Alfredo sauce.
Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted.
Gradually whisk in a little water if the sauce is too thick. Serve the sauce over the chicken.
Makes 4 servings
Do not freeze
In a medium saucepan, melt the butter over low heat.
Add the garlic, pepper and cream and simmer about 2 minutes minutes. Gradually whisk in the parmesan cheese.
Simmer another 10 minutes until the sauce has thickened and the cheese has completely melted.
Very gradually whisk in the mozzarella cheese, whisking constantly.
Wait to add the water until after you see if adding the vegetables makes enough of a difference.
Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs