Chicken Florentine Pasta Recipe
Delicious pesto chicken Florentine is simple, yet packed with big flavors. Pesto and homemade alfredo combine for a tasty combination!!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Lil' Luna
- 2 TB olive oil
- 2 tsp minced garlic
- 4 boneless skinless chicken breast halved and cut into strips
- 2 c fresh spinach leaves
- 16 oz pkg dry penne pasta
- 1 TB grated Romano cheese
Homemade Pesto Alfredo Sauce
- 1 c chicken broth
- 1 c half and half
- 1/2 c heavy whipping cream
- 1 c parmesan cheese
- 1/2 tsp minced garlic
- 2 TB pesto
- salt and pepper to taste
In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, add your spinach and sauté together for 3-4 minutes.
Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.
Serving: 6g | Calories: 622kcal | Carbohydrates: 61g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 591mg | Potassium: 623mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1630IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 2mg