Try this Florentine chicken soup recipe, or contribute your own.
Suggest a better descriptionCook 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 cheese.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 649 | ||
Calories from Fat: 173 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 222.2mg | 68 % | |
Sodium 1106.1mg | 38 % | |
Potassium 1026.4mg | 27 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 36.7g | ||
Protein 76.5g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 649
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