Pesto Chicken Florentine

Chris has been wanting to use pesto, but I do not like it, so I the other night I was going to make chicken Alfredo and decided since I am on spring break, I would make Chris his with pesto.

2-4 Chicken Breast-you can cut it into strips or leave whole
2 Tablespoons of Olive Oil
2 cups of spinach leaves
1 tablespoon of fresh garlic
About a handful of mushrooms
About a handful of onions
2 tablespoons of pesto
Box of penne pasta
Alfredo Sauce
Tablespoon of Feta Cheese
3 slices of red pepper
1 tablespoon of Romano Cheese


1) Heat oil in a large skillet over medium high heat. Add garlic, onions and mushrooms saute for 5 minutes; 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.
2)Prepare Alfredo sauce. When finished, stir in 2 tablespoons pesto; set aside.
3) 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.
4)Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

1 comment:

Anonymous said...

Turned out wonderful! Very very yummy!!
Great recipe, Jessica. :)