Ingredients

• 1/2 cup Italian salad dressing
• 1 tsp dried Italian seasoning
• 4 boneless, skinless chicken breasts
• 10 oz. container refrigerated alfredo sauce
• 2 cups frozen chopped spinach, thawed and well drained
• 2 Tbsp. olive oil
• 12 oz. cooked fettuccine
• 1/2 cup grated Parmesan cheese

Directions

1. Mix dressing and Italian seasoning in large glass bowl.

2. Add chicken breasts, turning to coat, and cover.

3. Refrigerate 30 minutes.

4. Combine alfredo sauce with spinach in medium bowl.

5. Heat oil in large nonstick skillet over medium heat.

6. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked.

7. Add alfredo sauce mixture.

8. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese.

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