Ingredients
2 Chicken Breast Tenderloin pieces (cut bite-sized)
4 Baby Portobello Mushrooms (sliced)
1 cup Spinach leaves (torn)
1/4 cup Diced Onion
1/2 cup Homemade Alfredo sauce (see recipe here)
1/4 cup Hood Calorie Countdown 2% Milk
1 tbsp. EVOO
Salt and Pepper to taste
Heat EVOO in a saute pan and add mushrooms. Cook for 6 to 8 minutes over medium heat until soft and golden. Add onions and cook for 2 more minutes. Remove mushrooms and onions from the pan and add more EVOO if necessary. Season chicken with salt and pepper and add to the pan to brown. After chicken browns return the mushroom and onions to the pan. Add the alfredo sauce, milk and spinach. Check for seasoning and adjust as necessary.
Serves 2
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