Pesto Chicken Florentine Recipe
Switch up dinner with this Pesto Chicken Florentine. It is so easy to make and tastes absolutely amazing. You could easily throw this recipe together on a busy night, and it only requires a few simple ingredients.
Serving6
Ingredients
- 2 Tablespoons olive oil
- 2 teaspoons garlic , minced
- 3 boneless, skinless chicken breasts, cut into thin strips
- 2 cups spinach , fresh leaves
- 15 ounces Alfredo sauce
- 3 Tablespoons pesto
- 8 ounces Pasta , penne
- ¼ cup Romano cheese, grated
- 1 tomato, diced
Instructions
- 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.
Nutrition
Calories: 295 kcal · Carbohydrates: 7 g · Protein: 17 g · Fat: 22 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 869 mg · Potassium: 446 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1458 IU · Vitamin C: 9 mg · Calcium: 78 mg · Iron: 1 mg