This pasta could very well be mine and Deon's favorite meal and it's always a hit with crowds too. I use about 3/4 of the chicken broth it calls for b/c it makes it a little too soupy and I use more rosemary b/c I love it :) I also throw another tablespoon of pesto in for good measure.
Chicken Florentine
1 cup uncooked penne pasta
6 ounces chicken breast cuts (cooked)
4 cups chopped fresh spinach
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through. Drain pasta and add to the sauce. Sprinkle with pine nuts and Parmesan cheese. Yield: 5 cups.
2 comments:
Ooooh, that sounds great! Thanks for sharing
DWG
Great recipe for us and our daughter! I'll add more spinach next time because it cooks down a lot and we LOVE spinach. Thanks!
Post a Comment