RECIPE: Chicken and Spinach Alfredo

One Pot Chicken and Spinach Alfredo

Using home-canned ingredients this recipe comes together in minutes. 

INGREDIENTS
1 lb macaroni (I use Tres Omega fusilli)
1 quart canned chicken breasts (or 4 chicken breast halves cut into 1/2" strips, plus 1 c. broth)
1 pint canned spinach (or 1 box fresh spinach)
1/2 pint caramelized onions (or 2 medium onions sliced 1/4" thick plus 2 T. ghee)
2 T. chicken demi glace
1/2 t. pepper flakes or to taste
2 t. pink salt
1 c. heavy cream
1/4 c. grated parmesan

DIRECTIONS
Cook pasta in a large pot of salted water until al-dente (almost done).
Remove 1 c. of cooking water, drain the pasta, and return it to the pot with the heat on low.
Stir in the remaining ingredients except the cream and parmesan, and cook until the pasta is done, adding the reserved water if necessary.
Turn off the heat, stir in the cream and parmesan, and serve.

If you don't have home-canned chicken, spinach and onions:

Before you start cooking the pasta, saute the onions in the ghee on medium heat until caramelized, about 30 minutes.   Add the chicken breast strips, and saute just until cooked through.  Add 1 c. of chicken broth, stir in the spinach, and toss until wilted.  Turn off the heat and follow the recipe as written above.