Pesto Chicken Florentine

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!

Step: 1

Heat 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.

Step: 2

Meanwhile, prepare

Step: 3

according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

Step: 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.

Step: 5

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

Per Serving: 572 calories; protein 41.9g; carbohydrates 57.3g; fat 19.3g; cholesterol 84.2mg; sodium 1707.1mg.

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