Chicken Spinach Palmini Alfredo
Chicken Alfredo with low carb Palmini linguini noodles
Servings 6
Calories 565kcal
Equipment
- Instant Pot
Ingredients
- 8 large Chicken Thighs boneless and skinless
- 1 cup Water
- 1/2 tsp Salt Redmond Real Salt
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- 1 jar Rao's Homemade Alfredo Sauce 15 oz jar
- 1 can Palmini Hearts of Palm Linquini
- 2 cups Spinach Baby leaf washed and drained
- 1 pinch Red Pepper Flakes Optional
- 1 cup Cooked Bacon Cooled and diced.
- 1/4 cup Parmesan Cheese Grated or thinly sliced
Instructions
- Place chicken thighs, water, salt, pepper and bay leaves into an instant pot.
- Pressure cook on high for 30 minutes.
- While chicken is cooking in the instant pot, cook bacon and drain on a paper towel to remove excess fat. Cut or break it into small bite size pieces.
- Once pressure cooker is done, use the quick steam release valve and carefully remove the lid. Allow the remaining steam to escape and then remove all but 1 cup of chicken broth from the pot.
- (Save extra chicken broth for other recipes)
- Remove bay leaves.
- Break chicken into bite size pieces with a fork.
- Turn instant pot on to saute.
- Add in the Palmini, the Rao's alfredo sauce and the baby spinach.
- Stir ingredients together and heat thoroughly.
- Serve in bowls and top with bacon, parmesan and pepper flakes if desired.
Nutrition
Calories: 565kcal | Carbohydrates: 6g | Protein: 37g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 227mg | Sodium: 1259mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 1mg