No source for this recipe except my own head...I just came up with it one night. Not that it's anything extraordinary, but it is rather tasty. This serves 2-4 (depending on portion sizes - it was enough for dinner for the two of us and lunch for me the next day), but it's easily doubled.
1/2 lb. boneless chicken breast or tenderloin, cubed
1 tsp. minced garlic
~2 tsp. olive oil (couple of swirls around the pan, just eyeball it)
Good sized pinch of Kosher Salt & Cracked Black Pepper
1 Tbsp. butter
1/2 jar Prego Roasted Garlic Parmasean Alfredo Sauce
~1/4 cup milk (or more as needed)
1 tsp. chicken boullion granules
1 10 oz. box frozen leaf spinach, drained & chopped
1/2 pound fettuccine, cooked according to package directions
In a skillet (preferably with straight sides), saute minced garlic and chicken in the olive oil over high heat. Add salt & pepper and cook chicken until no longer pink, about 5-7 minutes. Add butter and stir to coat chicken. Turn the heat down to medium. Add half jar of alfredo sauce, milk, and chicken boullion granules. Simmer over medium heat for a few minutes. Add about 7.5 ounces of the spinach. (Adding more milk if the sauce gets too thick.) Heat spinach through and serve over prepared fettuccine.