Garden Chicken Alfredo

You know those days when you don't have anything planned for dinner and you don't want (or have time) to go to the store?
Sometimes you have to just cook as you go. I started dinner by pulling a bunch of stuff out of my pantry and fridge that I thought would taste good together and here's what I came up with.

I also used olive oil, fresh thyme and basil.
This dish cooks up really quickly and I would say you could get it done from start to finish in less than 30 minutes for sure!
The 1st thing you want to do is to get a pot of water on the stove on high for the noodles. Keep an eye on it while you're making the sauce and when it starts to boil, cook the noodles to al dente, strain, rinse, and set aside until sauce is done.

Cut your chicken into bite sized squares. I used about a pound of tenders, (don't forget to cut that nasty little cord out as shown here.)
Heat about a tbsp of olive oil in a pan over med. Once hot, add 1/2 sliced onion, tbsp diced garlic, and a pkg of sliced mushrooms (always optional).
Saute for 2-3 minutes then add chicken and salt & pepper to taste. Brown chicken bringing heat up to med/high as needed. Add a small amount of sliced sun dried tomatoes like maybe 1/4 cup at the most. These can be overpowering so be careful.
Add fresh spinach to taste. I used 3 big handfuls, remember, spinach shrinks significantly while cooking.

Once spinach starts to wilt add a jar of alfredo sauce and reduce heat to low. Add three seeded, sliced roma tomatoes. Let simmer for around 2 minutes.

Stir in cooking cream and add fresh thyme, basil, and green onions to taste.

Stir in noodles and serve with garlic bread or breadsticks.

Fast, easy, and excellent for leftovers!