Chicken Florentine Pasta Recipe
This delicious Pesto Chicken Florentine is made with penne pasta, chicken, spinach, tomatoes, and cheese, covered with a creamy homemade pesto Alfredo sauce!
- 2 TB olive oil
- 2 tsp 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 whipping cream
- 1 c parmesan cheese
- 1/2 tsp 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.
Calories: 622kcalCarbohydrates: 60gProtein: 34gFat: 26gSaturated Fat: 11gCholesterol: 102mgSodium: 591mgPotassium: 617mgFiber: 2gSugar: 2gVitamin A: 1625IUVitamin C: 7.1mgCalcium: 303mgIron: 1.7mg