Pesto Chicken Florentine
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad.
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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