Pesto Chicken Florentine
(from jjessary’s recipe box)
Amount Per Serving
Calories: 572
Total Fat: 19.3g
Cholesterol: 84mg
Sodium: 1707mg
Total Carbs: 57.3g
Dietary Fiber: 2.5g
Protein: 41.9g
http://allrecipes.com/recipe/pesto-chicken-florentine/detail.aspx
Source: Minerfamily at All Recipes
Prep time: 10 minutes
Cook time: 35 minutes
Serves 4 people
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 cheese
Directions
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Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute.
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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.
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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.
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Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.