Pesto Recipes: Pesto Chicken Florentine | Submitted By: MINERFAMILY

2 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 cheeseHeat 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. Amount Per Serving  Calories: 572 | Total Fat: 19.3g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 572

Total Fat: 19.3gCholesterol: 84mgSodium: 1707mgTotal Carbs: 57.3g    Dietary Fiber: 2.5gProtein: 41.9g VIEW DETAILED NUTRITION
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Excellent!!! I've made this countless times. I use Classico brand basil pesto (small jar, green) and a jar of Classico brand Garlic Alfredo sauce. Instead of just the 2 cups of spinach, I use the entire bag of baby spinach leaves and add a couple of button mushrooms, sliced thinly. I sear my boneless, skinless chicken breasts first (sprinkled with creole seasoning/cayenne pepper for spiciness), and once they are cooked through I set them aside, wrapped in tin foil, until everything else is done, then chop them into bite sized pieces and toss them in the sauce. The chicken stays very moist and tender this way. I also like to throw some diced tomato (lightly salted) on top before serving. So delicious. This is one of the best pasta dishes I've found on this site - definitely a keeper. Thanks for sharing!!! Was this review helpful? [ YES ]
173 users found this review helpful Excellent!!! I've made this countless times. I use Classico brand basil pesto (small jar,... SO nice, with SO many variations. Hey you 3 star raters, it's you, not the recipe... Use any Alfredo sauce, dry or in a jar. Use any Pesto you like. I use home made "Lite Alfredo" sauce and home made Pesto. Add any vegetable you want, onion and mushrooms are excellent. Use any pasta on hand. Always use more garlic than called for and definately more Spinach as suggested. Prawns and/or chicken work great. Add Parmesan or other cheese if you like. Everyone loves this dish, in any form!! Was this review helpful? [ YES ]
98 users found this review helpful SO nice, with SO many variations. Hey you 3 star raters, it's you, not the recipe... Use any... Reviewed on Dec. 3, 2003 by JENHARVHOL    This was just ok, but I think with a little tweaking it would be good. First, olive oil on medium-high heat is enough to completely blacken minced garlic-- as I found out quickly enough. Second, one should absolutely add as much spinach as one can get one's hands on-- the amount called for in the recipe, once wilted, is next to none, especially for those like me who find the spinach the most appetizing part of the recipe to begin with. And, make sure your pesto is very fresh-- mine wasn't and therefore did not add the lovely pungent flavor I was expecting. Otherwise, preparation was relatively easy and straightforward, and the number of ingredients few enough that I will try it again, hopefully with a better end result. Thanks for posting! Was this review helpful? [ YES ]
45 users found this review helpful This was just ok, but I think with a little tweaking it would be good. First, olive oil on...

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