Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pesto Chicken Florentine
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- #78639
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves, cut into strips
2 cups fresh spinach leaves
1 package (4.5 ounce size) dry Alfredo sauce mix
2 tablespoons prepared pesto
1 package (8 ounce size) dry penne pasta
1 tablespoon grated Romano cheese
directions
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.
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.
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somethingnew
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 10, 2008
An easy recipe, but it dirties a lot of dishes! We are suspicious of the size of alfredo sauce mix listed - the largest pkg we found was 1 1/2 ounces, not 4.5 ounces. We used 2 packages (based on the package directions for the amount of pasta called for). Very tasty and filling. The directions sound a little confusing for cooking the chicken. The ingredients call for sliced chicken but the directions sound like the chicken breast halves are cooked whole (since it mentions cooking on each side). We simply cooked the sliced chicken as for stir-fry and continued with the recipe.