chicken spinach alfredo

Here’s another good batch prep meal. It also held up great in the freezer! I also tried palmini noodles for the first time and really enjoyed them too!!

This recipe may seem super heavy, but if you weigh out the sauce with your portions, it should be delicious and give you the proportions you need.

Start by chopping 2.5lbs of chicken breast into 2 inch pieces.

Add 1tbsp of olive oil to your InstantPot pan and set the sauté setting to HI. Season the chicken with salt and pepper and sear on all sides for about 2 minutes or until lightly browned. I did this in batches.

Add all the chicken back into the pan and combine 2 tbsp minced garlic, 8oz Parmesan cheese and 16oz heavy whipping cream. Make sure you stir this thoroughly and get any brown bits off of the bottom of the pan.

Add 12oz of spinach and stir in, coating with chicken mixture. Place your lid and seal. Cook for 10 minutes on HI pressure cooker setting. Let natural release for 5 minutes and then release pressure.

I measure out my portions like this: 5oz butternut squash (roasted), 5oz broccoli, roasted, 5oz of chicken and spinach (mostly chicken) and 1oz of the sauce.

This is equivalent to full protein, fat and 11oz of veggies. When I reheated I heated up 3oz of palmini noodles to round out my veggies.

This made enough for a bunch of meals! I made some meals up and put them in the fridge and freezer. I will roast more veggies when I defrost the frozen ones and weigh out my portions then.

Recipe to follow.