Pesto Chicken Florentine

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!

Pesto Chicken Florentine
Serves 4
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Write a review
Print
Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 cloves garlic, finely chopped
  3. 4 skinless, boneless chicken breast halves - cut into strips
  4. 2 cups fresh spinach leaves
  5. 1 (4.5 ounce) package dry Alfredo sauce mix
  6. 2 tablespoons pesto
  7. 1 (8 ounce) package dry penne pasta
  8. 1 tablespoon grated Romano cheese
Instructions
  1. 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.
Notes
  1. Recipe Courtesy of All Recipes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
Share Button
 

Share Us

Share Button

My Lady Bucks

mlb_banner
Discounts from local business
Visit Us on Facebook

Contact-us