Try this Pesto Chicken Florentine recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet over medium high heat. Add garlic, sauté for 1 minute; then add chicken and cook for 7-8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and sauté all together for 3-4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted, boiling water, cook pasta for 8-10 minutes or until al dente. Rinse under cold water and drain.
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 (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 62 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 157.4mg | 48 % | |
Sodium 163.8mg | 6 % | |
Potassium 608.7mg | 16 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 65.1g | ||
Protein 42.2g | 60 % | |
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: 503
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