One-Pan Chicken Florentine Spaghetti

By: Heather Cheney


1 15-ounce jar of prepared alfredo sauce
2 cups of chicken broth
1/8-1/4 teaspoon of dried red pepper flakes
8 ounces of dried spaghetti broken in half
2 cups of chicken breast cooked and shredded
4 cups of fresh baby spinach
2 Roma tomatoes diced
2 tablespoons of fresh lemon juice
fresh grated Parmesan cheese for serving


  1. In a Circulon Symmetry Chocolate Sauté combine alfredo sauce, chicken broth, red pepper, broken spaghetti and stir. Bring to a boil, reduce heat to medium-low, cover and let cook 11-15 minutes or until pasta is tender. Remove from heat.
  2. Stir chicken breast, spinach, tomatoes, and lemon juice into the cooked pasta and sauce. Toss to combine and serve while hot with grated parmesan cheese.