1 15-ounce jar prepared alfredo sauce
2 cups chicken broth
1/8-1/4 teaspoon dried red pepper flakes
8 ounces dried broken spaghetti
2 cups chicken breast, cooked and shredded
4 cups fresh baby spinach
2 roma tomatoes, diced
2 tablespoons fresh lemon juice
grated Parmesan cheese, for serving
- In a Farberware 2.75-Qt Saute Pan combine alfredo sauce, chicken broth, red pepper, broken spaghetti and stir. Bring to a boil, reduce heat to medium-low, cover and let cook 11-15 minutes or until pasta is tender. Remove from heat.
- Stir chicken breast, spinach, tomatoes, and lemon juice into the cooked pasta and sauce. Toss to combine and serve while hot with grated parmesan cheese.