Florentine Chicken Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese
Instructions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.
Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.
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