2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce
In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together). Lay flat in freezer.
Day of Serving:
Thaw completely. Pour contents of bag into large stockpot. Place over med-high heat; bring to boil. Add noodles and boil 10-12 minutes, stirring occasionally. Add Alfredo sauce and heat until hot. Serve and enjoy!