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Creamy Cheesy Chicken and Noodles

Yield 6 servings (1 cup each)


  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped (1 med = about 1/2 cup)
  • 3 cups water
  • 1 can (6 oz each) Hunt's Tomato Paste
  • 3 cups dry extra-wide egg noodles, uncooked (3 cups = about 5 oz)
  • 1 container (10 oz each) refrigerated Alfredo sauce
  • 1 bag (6 oz each) fresh spinach leaves

How to Make It

  1. Hands On: 10 minutes
    Total: 25 minutes

    Cook chicken and onions in large nonstick saucepan over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers and onions are crisp-tender.

    Stir in water and tomato paste. Add noodles; stir. Bring to a boil over high heat. Reduce heat to low; simmer 10 to 12 minutes, or until noodles are tender.

    Add Alfredo sauce and spinach; mix well. Cover pan with lid. Cook over medium-low heat 3 minutes, or until spinach is wilted and sauce is heated through, stirring after 1 1/2 minutes.