Ingredients
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8 oz tagliatelle or linguine
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1 red onion
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1/2 (12 oz) pkg fresh asparagus
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2 tbsp olive oil
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1 (9 oz) bag fresh spinach
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1 cup jarred Alfredo pasta sauce
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2 cups rotisserie chicken meat, shredded
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1/4 cup pine nuts, toasted
Steps
1
Cook the pasta according to package directions. Cut the onion in half and then into thin slices. Trim asparagus and roughly chop. Meanwhile, heat the oil in a frying pan over medium heat and saute the onions and asparagus 2 min.. Add the spinach by handfuls, waiting until it wilts slightly before adding more.
2
Add the Alfredo sauce and ¼ cup water and simmer 3 min. Stir in the chicken. Put pasta in a serving dish, top with sauce and sprinkle with pine nuts.
