"Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!" — MINERFAMILY
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garlic, finely chopped
skinless, boneless chicken breast halves - cut into strips
fresh spinach leaves
1 (4.5 ounce) package
dry Alfredo sauce mix
1 (8 ounce) package
dry penne pasta
grated Romano cheese
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!!!
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!
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!!
Absolutely wonderful.....my hubby who does not like alfredo, loved it. I used sun dried tomato pesto, a whole bag of baby spinach, added onion in when I sauted the chicken, added sun dried tomatoes when I added the baby spinach and used 1 cup of four cheese alfredo sauce. Next time, I will cut back the sauce to 3/4 cup. But, I will make again and again! Thank you for the recipe!
I don't give 5 stars unless something is incredible, and this recipe is not only incredible, but it is very easy and looks beautiful! This tastes like something you would get at an Italian restaurant. I put in about twice as much spinach as the recipe called for because I like spinach, but besides that, I followed the recipe as written. I will DEFINATELY be keeping this recipe!
I used a an entire 10 oz bag of spinach and it was the perfect amount. I made a packet of garlic alfredo and also made the pesto from a mix and the dish came out wonderfully. Microwaves well the second day.
This is a great recipe. I only used a 1.6 oz.Knorr Alfredo sauce mix and a whole package of spinach. It cut down on calories and the added spinach was great. I also used 2 chicken breast for the recipe for 4 and it was plenty of chicken.
Wow - tastes great, presents great but easy to make. As others suggested I doubled the spinach but could have easily tripled it! I used a jar of sauce and made my own pesto from the 'Easy Pesto' recipe on this site. The hard part was waiting for the noodles to cook and not dipping into the sauce. Fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Chicken Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
Tender chicken served with penne pasta in a creamy spinach and pesto sauce.
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