Monday, August 15, 2011

Pesto Chicken Florentine

Pesto Chicken Florentine Recipe


  • 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


  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.

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Nutritional Information 

Amount Per Serving  Calories: 572 | Total Fat: 19.3g | Cholesterol: 84mg

Servings 4

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