Pesto Chicken Florentine
Chicken alfredo pasta was my favorite fancy restaurant order as a kid — luxe sauce clinging to fettuccine here, we're partnering it with pasta and golden crispy chicken breast for a dinner that can make you can use this same basic sauce recipe to coat other pastas (both short noodles and long.
Recipe Summary Pesto Chicken Florentine
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Ingredients | Italian Chicken Breast Pasta Recipes2 tablespoons olive oil2 cloves garlic, finely chopped4 skinless, boneless chicken breast halves - cut into strips2 cups fresh spinach leaves1 (4.5 ounce) package dry Alfredo sauce mix2 tablespoons pesto1 (8 ounce) package dry penne pasta1 tablespoon grated Romano cheeseDirectionsHeat 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.Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.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.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.Info | Italian Chicken Breast Pasta Recipesprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Pesto Chicken FlorentineWorld Cuisine Recipes, European, Italian,
