Pesto Chicken Florentine
½ cup cooked chicken, chopped.
Recipe Summary Pesto Chicken Florentine
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Ingredients | Recipes With Chicken And Spinach2 tablespoons olive oil2 cloves garlic, finely chopped4 skinless, boneless chicken breast halves - cut into strips2 cups fresh spinach leaves1 (4.5 ounce) package dry Alfredo sauce mix2 tablespoons pesto1 (8 ounce) package dry penne pasta1 tablespoon grated Romano cheeseDirectionsHeat 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.Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.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.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.Info | Recipes With Chicken And Spinachprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Pesto Chicken FlorentineWorld Cuisine Recipes, European, Italian,
