Sunday, May 23, 2010

Pesto Chicken Florentine

I got this recipe on and made a few changes, mostly to the amounts. I made it the other night for dinner, and it was delicious! All of my kids even liked it. It did have a bit of a strong garlic flavor (but we like garlic around here) b/c I added the pesto without heating it, but if you don't like a lot of garlic flavor, just add it to the alfredo sauce in a small saucepan and heat for a little while.

-2 Tbsp olive oil
-2 cloves garlic, finely chopped
-1 lb chicken breasts, cut into strips (could leave out for vegetarian option)
-2 cups chopped fresh spinach
-1 jar (16oz) Alfredo sauce (can make your own or use dry mix to avoid egg whites)
-1/4 cup pesto (I bought a jar of premade basil pesto)
-16oz package penne pasta
-2 Tbsp grated Parmesan or Romano cheese (watch for allergens)Directions

  1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and fully cook. Add spinach and saute all together for 3 to 4 minutes.

  2. In a medium bowl, mix Alfredo sauce and pesto.

  3. In a large pot of salted boiling water, cook pasta according to box directions. Return to pot.

  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

No comments:

Post a Comment