Skillet Spinach Alfredo Chicken Pot Pie Recipes

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SKILLET SPINACH ALFREDO CHICKEN POT PIE



Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

Steps:

  • Spray 10-inch ovenproof skillet with cooking spray.
  • Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
  • Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)



EASY! Penne with chicken, spinach and tomato Alfredo (soooo good!) image

This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken.

Provided by riffraff

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 box penne pasta (use Barilla brand!)
1 1/2 lbs boneless chicken breasts
2 jars Classico Alfredo with sun dried tomatoes
1 box chopped frozen spinach
1 (14 1/2 ounce) can diced Italian tomatoes
salt and pepper, to taste

Steps:

  • Thaw spinach completely in a colander lined with a few paper towels.
  • This may take a few hours.
  • Squeeze spinach completely dry.
  • Set aside.
  • Cut up chicken into bite size pieces.
  • Brown in a skillet.
  • Keep warm.
  • Cook penne according to package.
  • Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
  • Bring to a simmer on low heat, stirring occasionally.
  • Continue simmering for 10 minutes or so.
  • When pasta is done, drain and place in a large serving bowl.
  • Add chicken and stir.
  • Add Alfredo mixture and stir again.
  • Serve right away with garlic bread.

Nutrition Facts : Calories 221.3, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 110, Carbohydrate 4.7, Fiber 2.2, Sugar 2.1, Protein 26

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