Pesto Chicken Florentine

          

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!

Original recipe makes 4 servings

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves – cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

  • PREP

    20 mins

  • COOK

    35 mins

  • READY IN

    55 mins

Directions

  1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Nutrition

Calories: 572 kcal
Carbohydrates: 57.3 g
Cholesterol: 84 mg
Fat: 19.3 g
Fiber: 2.5 g
Protein: 41.9 g
Sodium: 1707 mg

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