Chicken Alfredo Florentine

Chicken Alfredo Florentine

Take a trip to Italy for the night with this creamy, mouthwatering pasta dish. Nutritious with fresh spinach and tomatoes and under $4 per serving.
  • 9 mins

    Cooking Time

  • Difficulty

  • 1 mins

    Prep Time

  • 4 People


  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbsp. olive oil
  • 1 can (14.5 oz.) no salt added diced tomatoes with basil and oregano, drained
  • 1 cup water
  • 1/2 cup low fat milk
  • 1 package Knorr® Pasta Sides™ - Alfredo
  • 2 cups baby spinach leaves
  • 2 Tbsp. grated Parmesan cheese

  1. Cut chicken into bite-sized pieces. Heat oil in large nonstick skillet over high heat and cook chicken until browned, about 1-1/2 minutes.

  2. Add diced tomatoes, water, milk and Knorr® Pasta Sides™ - Alfredo. Cover and boil 6 minutes.

  3. Stir in spinach; continue cooking 2 more minutes. Sprinkle with grated Parmesan.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 310.0
Calcium (g) 152.0 mg
Carbohydrates (g) 29.0 g
Cholesterol (g) 90.0 mg
Fat (g) 6.0 g
Fiber (g) 3.0 g
Iron (g) 2.0 mg
Potassium (g) 793.0 mg
Protein (g) 33.0 g
Saturated Fat (g) 2.0 g
Sodium (g) 500.0 mg
Sugars (g) 4.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Cost Per Recipe: $7.58\nTip: For a plant-based option, replace chicken with 1 can (15 oz.) cannellini beans, rinsed & drained. Then, cook the diced tomatoes in the heated oil for 1-1/2 minutes instead of the chicken. Continue as above, stirring the cannellini beans in with the spinach, until spinach is wilted and beans are heated through. 

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