Big pot of water, chicken, mirepoix, you know the drill...let the chicken, a whole one or some thighs and breasts, with skin, boil until your chicken is loose or falling off the bones. Debone, deskin and save the stock, and set meat aside.
Saute a big skillet of sliced mushrooms.
Add mushrooms, chicken and left over alfredo sauce, any noodles that you want in there, (cooked, al dente) and then top with fresh spinach.
Hey, that's a joke, there is never any left over Alfredo sauce.
You have to make it.
Five tablespoons of a mix of olive oil and butter. As in chunka buttah, glug glug glug olive oil.
Put a few spoonfuls of your minced garlic in there, and let it sizzle a little bit over medium heat.
Now, this is the crazy part, add in two cups of heavy cream--or thereabouts. I think that sometimes the containers are not two cups, exactly, or the cow is on strike--regardless, boom, add that in, with my favorite white pepper, shake shake, handful of parmesan, the real kind, no plastic "jars" involved, and a handful or so of mozzarella or gruyere. Cook until smooth, and stir the whole time. Do not trust anyone else to do this job, because it burns, sticks and done bad things in a hurry.
You can also just buy Alfredo--make it a good one.
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