This is just something I came up with on the fly, I was hungry and needed something quick which didn’t take much time to make. My usual on the fly recipe is meat + carb + veggies. When I checked the pantry, I found pasta and alfredo sauce, which I love. Then I had a chicken breast in the freezer as well as frozen spinach. I added some shredded carrot, which turned out to be a great addition as it looked like cheddar cheese but way healthier!

Ingredients:
1/2 pound rotini pasta
1 jar alfredo sauce
2 carrots, shredded
1 chicken breast
1/2 bag frozen spinach

Step 1: Begin boiling the water, and thaw the chicken in the microwave 2 minutes on each side.
Step 2: Boil the pasta 7-8 minutes. Cut the chicken into 1 inch thick pieces and put in a frying pan with 1 tbsp oil. Add any desired spices to the chicken, and cook about 5 minutes on both sides, until browned and chicken is no longer pink.
Step 3: While chicken is cooking, shred the carrots.
Step 4: Drain the pasta. Add the spinach, carrots and cooked chicken. Mix well and ensure it is heated through and the spinach is thawed. Add the alfredo sauce and enjoy!