Chicken Pesto Florentine

So here it is, another quick and simple and more importantly easy dinner idea that you can make on any weeknight. Change the recipe as you see fit, I will add my homemade Pesto and Alfredo recipes next time I make them, in the meantime, I cheated and used store bought sauce.

Ingredients:

  • 2 skinless, boneless chicken breast
  • 2TBL Extra Virgin Olive Oil
  • 6 oz Alfredo sauce (homemade or store bought)
  • 1 clove garlic (or as much as you want!)
  • 2 TBL Pesto (homemade or store bought)
  • 1 cup fresh spinach
  • 6 oz Penne noodles
  • 1 Tomato
  • ½ cup shredded parmesan cheese

Step 1: Cut the chicken into bite size pieces and cook on the stovetop with extra virgin olive oil and garlic. Chicken should be slightly brown and cooked all the way through.

Step 2: While chicken is cooking, boil noodles, I usually add a little salt, and some oil to make sure the pot doesn’t boil over. Strain and set aside.

Step 3: Add spinach to chicken and cook until wilted.

Step 4: Add pesto and alfredo sauce to the noodles, stir until well coated, add chicken and spinach.

Step 5: Move to serving plate top with cut tomatoes and parmesan cheese and serve.

If you like left overs, save some without the tomatoes for easy reheating.

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