Pesto Chicken Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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 cheese1 large diced tomato (optional)
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.
5. optional - top with seared tomato then diced at end for presentation
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TLAW1972.
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.
5. optional - top with seared tomato then diced at end for presentation
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TLAW1972.
Nutritional Info Amount Per Serving
- Calories: 553.9
- Total Fat: 17.7 g
- Cholesterol: 51.0 mg
- Sodium: 471.9 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 2.7 g
- Protein: 24.8 g