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
- 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.
- 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.