CHICKEN FLORENTINE PASTA - Easy Kraft Recipes

This easy, but filled with big Flavors, This delicious Pesto chook Florentine Is Made With Penne Pasta, fowl, Spinach, Tomatoes, And Cheese, protected With A Creamy selfmade Pesto Alfredo Sauce.

What precisely is hen Florentine, you ask? properly the culinary term “Florentine” or “à la Florentine” refers to a recipe this is made in the style of Florence, the town in Italy. usually, those Florence-style recipes function spinach that has been sautéed in butter, and are crowned with a tacky white sauce.

Our recipe does encompass sautéed spinach and a creamy white sauce, handiest we threw it in with penne pasta noodles and introduced a few pesto! The aggregate of Alfredo and pesto on pinnacle of the garlic-y, sautéed bird and spinach really takes this pasta to the subsequent level! next time you’re in the mood for an incredible pasta dish, do that fowl Florentine! It’s one the entire circle of relatives will enjoy.

INGREDIENTS

• 4 boneless skinless chicken breast halved and cut into strips
• 2 c fresh spinach leaves
• 2 TB olive oil
• 2 tsp garlic
• 1 TB grated Romano cheese
• 16 oz pkg dry penne pasta

HOMEMADE PESTO ALFREDO SAUCE

• 1/2 c whipping cream
• 1 c parmesan cheese
• 1 c chicken broth
• 1 c half and half
• 2 TB pesto
• salt and pepper to taste
• 1/2 tsp garlic

INSTRUCTIONS

1. In a large skillet, sauté garlic in warm oil for 1 minute. add hen and cook for 7 to 8 mins on every facet. as soon as fowl is cooked via, upload your spinach and sauté together for three-4 minutes.
2. in the meantime, cook pasta in keeping with package deal guidelines. Rinse beneath cool water and allow drain.
3. prepare Alfredo sauce via including garlic to a separate pan and sauté for 1 minute. add broth, let bubble. Then add half of&half, whipping cream, salt and pepper and parmesan cheese. Whisk continuously until combined. allow liquid to warmth up and thicken for a few minutes. as soon as your sauce has reached your favored thickness, you'll then upload 2 tablespoons of pesto sauce; set aside.
4. add bird/spinach aggregate for your pasta and stir within the Pesto/Alfredo sauce. mix well, top with Romano cheese. Serve.

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