This post is sponsored by Prego®. All opinions are my own.
Perfectly grilled chicken with creamy Parmesan spinach and mushrooms makes an easy, flavorful and delicious weeknight dinner.
I have to admit, it’s been a long time since I bought a creamy sauce. I’m usually all “OMG NO!!! The calories!!” But the thing is, as long as you use a responsible amount, and pair it with some healthy, lean protein and veggies, you really can have your favorite rich, creamy sauces, and this is the perfect balance dinner for any cream lover looking to get on the healthy bandwagon!
The recipe couldn’t be simplier. Season your chicken with some salt, pepper and dried basil and grill. The topping comes together in minutes, and the whole thing has only a handful of ingredients. I had my reservations about trying a store bought white sauce, but I was pleasantly surprised at how delicious the result was!
Got 30 minutes? That’s all it takes, so get cookin’!
Serves: 4
- 4 x 6 ounce chicken breasts
- Generous pinch dried basil
- Generous pinch salt and pepper
- 2 tablespoons olive oil
- 8 ounces baby portobello mushrooms, sliced
- Generous pinch dried basil
- Generous pinch salt and pepper
- 5 ounces baby spinach
- ¼ cup Prego Alfredo Sauce
- Freshly grated parmesan
- Start with your veggies. Heat olive oil in a large pan over medium heat. Add mushrooms and season with salt, pepper and basil. Cook until mushrooms are tender, stirring occasionally, about 7-10 minutes. Stir in spinach until wilted and soft. Add sauce and stir to combine. Turn heat to low and let sit while you grill your chicken.
- Season chicken with salt, pepper and basil. Grill over medium heat until cooked throughout and juices run clear.
- Serve grilled chicken topped with veggies and fresh parmesan. Leftovers may be refrigerated in an airtight container for up to 5 days.
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