1 ¼cupfreshly grated Parmesan cheeseI used Parmesan/Romano
salt to taste
½teaspoonfreshly ground black pepper
Instructions
Preheat oven to 425 degrees F.
In a microwavable-safe bowl, place the Birds Eye Chopped Spinach. Cover and microwave for 2 1/2 minutes. Remove and stir with a fork. Cover, return to microwave and cook for an additional 2 1/2 minutes. Place into a colander and press with a spoon to remove excess moisture.
Arrange the FarmRich Chicken Bites on a baking sheet in a single layer and bake for 8 minutes.
Remove from oven, turn pieces over, and bake for an additional 8 minutes.
Place the unopened Buffalo sauce packet into a small bowl of hot water for 6 - 8 minutes. Remove from water when thawed and pour into a large bowl.
Cut larger chicken pieces so that they are bite size and place into bowl with Buffalo sauce. Toss to completely coat.
Boil pasta to al dente according to manufacturer's directions.
Into a large measuring cup, pour 1/4 cup of the heavy cream. Add the two teaspoons flour, whisking constantly until smooth. Add the remaining 1 1/2 cups heavy cream and mix.
In a large skillet over medium heat, melt butter.
Add the minced garlic and saute until fragrant, about 2 - 3 minutes.
Slowly pour the heavy cream mixture into the skillet and whisk until hot, but not boiling.
Add the Parmesan cheese and whisk until completely melted and not grainy.
Add salt to taste, and pepper.
Place the spinach into the skillet and mix thoroughly.
Add the pasta and gently toss to completely coat.
Add the Buffalo Chicken and mix.
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