Cost: $6.25

Servings: 4 ($1.56 per serving)

Ingredients

• 8 oz pasta (half a package)
• 1 tablespoon canola oil
• 8 oz chicken (sliced into thin strips, about 1-2 inches long)

Spinach Alfredo Sauce

• 1 cup whipping cream (NOT whipped cream)
• 1 clove garlic
• 1/2 cup shredded cheese (2 oz)
• 1/2 cup Parmesan cheese
• 4 tablespoons butter (half a stick)
• 6 oz frozen spinach
• 2 Roma tomatoes (chopped)
• 1/2 cup chopped parsley

Instructions

1. Heat skillet to medium, add canola oil. Cook chicken until no longer pink inside. Drain and set aside.
2. Heat pot of water to boiling, cook pasta according to package
3. While pasta is cooking, melt butter in skillet at medium heat.
4. When butter is melted, add whipping cream.  Heat to boiling (stirring constantly), then reduce to medium-low and simmer for 5 minutes.
5. Add garlic & cheese and stir until cheese is melted.
6. Add spinach and roma tomatoes, stir until heated through. Stir in parsley.
7. When pasta is done, drain pasta. Add chicken and sauce to pasta and stir until evenly coated.