Try this Pesto Chicken Florentine recipe, or contribute your own.
Suggest a better description1) Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; 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) Meanwhile, prepare Alfredo sauce according to package directions. 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.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1310 | ||
Calories from Fat: 197 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 454.1mg | 140 % | |
Sodium 584.4mg | 20 % | |
Potassium 1980.7mg | 52 % | |
Total Carbohydrate 128.8g | 38 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 127.4g | ||
Protein 141.2g | 202 % | |
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: 1310
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