Pesto Chicken Florentine
2 Tablespoon olive oil
2 cloves (or 2 teaspoons jarred, minced) garlic
2 boneless, skinless chicken breasts, cut into bite size slices
10 oz fresh spinach, rinsed
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup parmesan cheese
2 Tablespoon prepared pesto sauce
10 oz penne pasta
Prepare penna pasta according to package directions - al dente, drain and rinse. Set aside.
Saute garlic in oil for 1 minute. Add chicken strips and cook until no longer pink on the inside. Add spinach and saute 2-3 minutes. Set aside.
In a separate medium pan, melt butter; add cream, garlic powder and pepper. Simmer for 10-12 minutes or until thick. Stir in pesto.
Combine pasta and chicken mixture in a large bowl. Gently add pesto alfredo sauce.
Serve hot with crusty french bread and a salad. YUM!
2 cloves (or 2 teaspoons jarred, minced) garlic
2 boneless, skinless chicken breasts, cut into bite size slices
10 oz fresh spinach, rinsed
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup parmesan cheese
2 Tablespoon prepared pesto sauce
10 oz penne pasta
Prepare penna pasta according to package directions - al dente, drain and rinse. Set aside.
Saute garlic in oil for 1 minute. Add chicken strips and cook until no longer pink on the inside. Add spinach and saute 2-3 minutes. Set aside.
In a separate medium pan, melt butter; add cream, garlic powder and pepper. Simmer for 10-12 minutes or until thick. Stir in pesto.
Combine pasta and chicken mixture in a large bowl. Gently add pesto alfredo sauce.
Serve hot with crusty french bread and a salad. YUM!
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