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Pesto Chicken Florentine

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Pesto Chicken Florentine

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

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

Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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2 cloves garlic
finely chopped
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4 each chicken breast halves, boneless, skinless
cut into strips
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473 ml spinach
fresh
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130.1 ml/g alfredo sauce
dry mix, 1 package
*
3E+1 ml basil pesto
* Camera
231.2 ml/g pasta, penne
1 package
* Camera
15 ml romano cheese
grated
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 20842% 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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