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Pesto Chicken Florentine

 
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Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad.

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

 

Ingredients

2 tablespoons olive oil
2 cloves garlic
finely chopped
4 each chicken breast halves, boneless, skinless
cut into strips
2 cups spinach
fresh
4 ½ ounces alfredo sauce
dry mix, 1 package
*
2 tablespoons basil pesto
*
8 ounces pasta, penne
1 package
*
1 tablespoon romano cheese
grated
*

Directions

Heat oil in large skillet over medium high heat.

Add garlic, sauté for 1 min; then add chicken and cook for 7 to 8 min on each side.

When chicken is close to being done (no longer pink in the middle) add spinach and sauté all together for 3 to 4 min.

Meanwhile, prepare Alfredo sauce according to package directions, when finished stir in 2 tablespoon pesto; set aside.

In a large pot of salted boiling water, cook pasta for 8 to 10 min or until al dente.

Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce.

Mix well, top with cheese and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 20842% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 76mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 55g
Vitamin A 28% Vitamin C 9%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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