Pesto Chicken Florentine

Name: Pesto Chicken Florentine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
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

4 steps

Prep:20minCook:40min

Updated at: Mon, 13 May 2024 19:10:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories662.5 kcal (33%)

Total Fat17.5 g (25%)

Carbs63.8 g (25%)

Sugars7.5 g (8%)

Protein59.7 g (119%)

Sodium1049 mg (52%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

2cloves garlic

finely chopped

4skinless boneless chicken breast halves

cut into strips

2 cupsfresh spinach leaves

1 x 4.5 ouncealfredo sauce mix

dry

2 tablespoonspesto

1 x 8 ouncedry penne pasta

1 tablespoonromano cheese

grated

Instructions

Step 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.

Step 2

Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

Step 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.

Step 4

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