Cheesy Chicken Penne with Spinach

The Hubs and I went to Applebee's one night and did the 2 for $20 deal and I fell in love with their Three Cheese Chicken Penne.  So much so that I decided to try and replicate the recipe at home!

Since I don't have a laboratory at home (oh the things I could do with a laboratory...), I had to wing it.  And any good (copy-cat) cook knows you don't measure.  So please excuse my less-than-metric measurements I put together for this blog.  And heck, I substituted stuff, so why shouldn't you?  Anyways...here goes.

Here's what *I* used:

2 left over grilled chicken breasts, cubed

(when I grill chicken, I usually marinate in lemon juice and olive oil
and then sprinkle with Weber's Kicken Chicken rub)

8 oz penne pasta

1 jar of alfredo sauce
(I suppose you could make your own if you had time, but I didn't...

so whatever's on sale at Walmart is what I use)

2 handfuls of shredded mozarella cheese
(see what I mean about measurements?)

About a Tablespoon of grated Parmesan cheese

A handful of fresh baby spinach, chopped

1 Roma tomato, diced

3 garlic gloves, crushed 

 

Cook the penne pasta al dente (7-10 minutes at a rolling boil).

  

Bellissimo!  Mwah!