WHAT YOU'll NEED

• 8

  ounces (1/2 of a 1-pound package) uncooked fettuccine pasta
• 1

  pound skinless, boneless chicken breast halves, cut into strips
• 1

  tablespoon olive oil
• 2

  cloves garlic, minced
• 1

  package (about 6 ounces) baby spinach
• 1

  jar (14.5 ounces) Prego® Artisan Four Cheese Alfredo Sauce OR Prego® Roasted Garlic Parmesan Alfredo Sauce
• 1 _1/2

  tablespoon Parmesan cheese

HOW TO MAKE IT

• 1

  Cook and drain the fettuccine according to the package directions. While the fettuccine is cooking, season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the skillet, cover and keep warm.
• 2

  Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add garlic and cook for 1 minute, stirring often. Stir in the spinach and sauce and heat through.
• 3

  Return the chicken to the skillet. Add the cooked fettuccine and toss to coat. Sprinkle with the Parmesan cheese.