Saturday, March 26, 2011

Pesto Chicken Florentine -- skinny style


Servings: 4ready in: 1 hour

  • 2 tablespoons olive oil
  • 2 or 3 cloves garlic, finely chopped
  • 1 onion, chopped
  • 1 chopped pepper
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 3 cups fresh spinach leaves
  • 1 package Alfredo sauce* 
  • 3 tablespoons pesto
  • 8 oz dry pasta
  • 1 tablespoon grated Romano cheese
  • chicken seasoning and/or tenderizer
*If you don't have an alredo sauce, here's a recipe for an easy and tasty one

  1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken, onion, and pepper--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. 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.
  3. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

thank you allrecipes


  1. I DEMAND a re-make in Provo! How about your next trip to Provo?

  2. Thank you RICHARD! Skinny style, ha. Adam's mom loved it but said, "That had a lot of butterfat in it, didn't it?" That was so yummy.

  3. Yum yum. That was delish. I could eat that every night!

  4. You are a genius with the spinach leaves. I'm anxiously awaiting the potato skillet with spinach recipe. (Bec has the pics, I think.)