Saturday, March 19, 2011

Creamy Spinach and Mushroom Alfredo

This is a great weeknight recipe that can easily be a main meal or a complementary side dish for grilled chicken. It is quick, easy , and is sure to please any crowd. 
  • 8 oz uncooked no-yolk dumplings
  • 1 teaspoon olive oil
  • 1 cup coarsely chopped mushrooms
  • 2 large garlic gloves, minced (I used 4 because I like garlic)
  • 1- 10oz container light Alfredo sauce
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg 
  • 2 cups firmly packed fresh baby spinach, coarsely chopped.
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon black pepper

  1. Cook dumplings according to package directions, omitting salt and fat. drain and keep warm.
  2. In larch skillet heat olive oil over medium heat. Saute mushrooms 2 minutes or until soft. 
  3. Add garlic and saute 1 minute. Add Alfredo sauce and next 3 ingredients. Warm through.
  4. Stir in spinach and cook until spinach is wilted. 
  5. In a large bowl, combine dumplings and sauce. Sprinkle with cheese and black pepper; toss well. 
Nutritional Information:
Yields four 1 1/2 cup servings.
6 Weight Watcher points+ per serving
222 calories, 10g fat, 11g protein, 20.7 carbs, 1g fiber

Recipe from Weight Watchers 20 Minute Recipes, 2009

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