Name: Florentine Chicken Soup
Prep time: 30 min
Cook time: 30 min
Yield: 5
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Florentine Chicken Soup

1. 1 cup uncooked penne pasta -

2. 1 package (6 ounces) ready-to-use chicken breast cuts -

3. 4 cups chopped fresh spinach -

4. 1 jar (7 ounces) roasted sweet red peppers, drained and sliced -

5. 3 fresh rosemary sprigs, chopped -

6. 1/2 teaspoon garlic powder -

7. 1/4 teaspoon pepper -

8. 1 tablespoon butter -

9. 1-1/2 cups reduced-sodium chicken broth -

10. 3/4 cup Alfredo sauce -

11. 3 tablespoons prepared pesto -

12. 2 tablespoons pine nuts, toasted -

13. 1 tablespoon shredded Parmesan cheese -

How to cook deliciously - Florentine Chicken Soup

1. Stage

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.

2. Stage

Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.