Pesto Chicken Florentine

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Happy New Year! We hope your 2013 was great, and 2014 will be even better! We have some awesome projects coming up this year, and we are so excited to share them with all of you during the next few months!

Once again, New Year's is a time for reflection and new resolutions. If you're looking to eat better - this recipe is a great one! With the spinach and tomatoes on top, you get a nice serving of veggies with every spoonful. You can use low-fat Alfredo to cut back on calories, and make it healthier by using whole-wheat pasta! Any way you fix this one up, it is sure to be a family favorite!


Pesto Chicken Florentine:

2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
2-3 chicken breasts, cut into thin strips
2 cups fresh spinach leaves
15 ounces Alfredo sauce
3 tablespoons pesto
8 ounces penne pasta
grated Romano or Parmesan cheese

In large pot of salted boiling water, cook pasta for 8-10 minutes (or until al dente). Rinse under cold water and drain.

In another sauce pan, warm Alfredo sauce on medium until heated through. Add the 3 tablespoons of pesto and set aside.

Heat oil in a large skillet on medium heat. Add the garlic, and saute for 1 minute. Add in chicken strips and cook until chicken is browned and cooked all the way through. Add spinach and saute for another 2-3 minutes.

In a large bowl, add spinach and chicken mixture to pasta, and then stir in the pesto/Alfredo mixture. Mix well, and top with tomatoes and cheese to serve.

Recipe slightly adapted from: All Recipes

Looking for more delicious main dishes? Try these:
Southwest Stuffed Red Peppers
Grilled Chicken Caesar Pasta Salad
Grilled Pineapple Pork Chops
Chicken Bacon Artichoke Pizza
Tomato Macaroni Soup

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Pesto Chicken Florentine
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