Chicken Florentine

This pasta has become one of my favorites. I even was successful in getting my brothers to eat it. Now thats impressive! I stole this recipe from another blog and I so glad I did! I use about 3/4 of the chicken broth it calls for b/c it makes it a little too soupy. 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

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.

Yummy!

Lacey's Recipes

So I have decided to start a blog to keep track of our favorite recipes that we eat at the Johnson House. I am always trying something new so I thought this would be a good place to store all of the "keepers". Enjoy!