Spinach Alfredo Chicken with Roasted Baby Gold Potatoes

Spinach Alfredo Potatoes and Chicken

Step 1: Preheat the Oven [00:00]

Preheat your oven to 400 degrees.

Step 2: Prepare the Potatoes [00:10]

Cut 1.5 pounds of baby gold potatoes into chunks and place them in a bowl. Drizzle with sun-dried tomato oil and sprinkle with zesty Italian dressing mix. Make sure all potatoes are coated.

Step 3: Bake the Potatoes [00:30]

Spread the potatoes in a single layer on a baking sheet and bake in the oven for about 20 minutes until they are halfway cooked.

Step 4: Add Sun-Dried Tomatoes [00:50]

Remove the potatoes from the oven and add the entire jar of sun-dried tomatoes to the baking sheet.

Step 5: Add Alfredo Sauce [01:10]

Pour a jar of Alfredo sauce over the potatoes, keeping a little back for later. Push the potatoes to one side of the baking sheet.

Step 6: Prepare the Chicken [01:30]

Take 2 chicken breasts, cut them in half to make 4 thin cutlets. Drizzle with leftover sun-dried tomato oil and rub in zesty Italian dressing mix. Lay the chicken cutlets in a single layer on the baking sheet.

Step 7: Bake Again [01:50]

Return the baking sheet to the oven and cook for another 20-25 minutes until the potatoes are fork tender and the chicken is cooked through.

Step 8: Add Spinach [02:10]

Once cooked, pull the chicken breasts to the side and add a few handfuls of baby spinach to the potatoes. Let the heat wilt the spinach down.

Step 9: Finish with Red Pepper [02:30]

Top everything with some sliced red pepper for added flavor and color.

Step 10: Serve [02:50]

Enjoy your delicious Spinach Alfredo Potatoes and Chicken!