Pesto Chicken Florentine II

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Fresh spinach sauteed in garlic gives ordinary Chicken Alfredo extraordinary appeal.

Recipe Placeholder Image
Additional Time:
45 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely chopped

  • 8 chicken breast strips

  • 2 cups fresh spinach leaves

  • 1 cup Alfredo sauce

  • 2 tablespoons pesto

  • 1 (8 ounce) package dry penne pasta

  • 1 tablespoon grated Parmesan cheese

Directions

  1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; add spinach and saute all together for 3 to 4 minutes.

  2. Prepare chicken strips as directed on package until internal temperature reaches 165 degrees F. Cut chicken strips into 1 inch pieces. Set aside until ready to combine with other ingredients.

  3. Meanwhile, heat Alfredo sauce, stir in 2 tablespoons pesto; set aside.

  4. 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.

  5. Add chicken/spinach mixture to pasta, and then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Nutrition Facts (per serving)

594 Calories
31g Fat
45g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 594
% Daily Value *
Total Fat 31g 40%
Saturated Fat 10g 49%
Cholesterol 83mg 28%
Sodium 755mg 33%
Total Carbohydrate 45g 17%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 35g 69%
Vitamin C 6mg 7%
Calcium 109mg 8%
Iron 3mg 17%
Potassium 460mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.