It's quick, it's easy.
When it comes to cooking, those are the two most important things for me.
And I hate lots of leftovers.
But it seems like the leftovers from my new favorite pasta dish — alfredo with chicken, spinach and tomatoes — don't last long enough.
Lightly saute 1/2 to 2/3 of a bag of spinach with a few cloves of fresh garlic. Use the whole bag if you really like spinach (or if you don't have chicken, like happened to me one night).
Dump in a jar of alfredo sauce. I've been using the Progresso brand because they make a good "light" version. (If you're a fancy cook, like Dorsey, you could make the alfredo sauce from scratch. I'm not that adventurous.) Depending on how much spinach I've used, sometimes I thin the sauce down with a bit of milk.
Turn the heat down to low.
Toss in chopped, cooked chicken. I had an extra chicken breast or two from another other dish I had made.
Add grape tomatoes that have been sliced in half. I liked the sweetness of the grape tomatoes with the other flavors. I'm sure any other kind of tomato would work.
Simmer the sauce over low long enough to heat everything up. The spinach will wilt more while the sauce is heating.
I've been serving this over whole wheat penne pasta with a touch of Parmesan cheese.