Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1 cup uncooked penne or medium tube pasta
- 1 package (6 oz.) ready to use chicken breast cuts
- 4 cups chopped fresh spinach
- 1 jar (7-1/4 oz.) 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 cup reduced sodium chicken broth
- 3/4 cup Alfredo sauce
- 3 Tablespoons prepared pesto
- 2 Tablespoons pine nuts, toasted
- 1 Tablespoon shredded Parmesan cheese
Makes: 5 cups
Servings for 2
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 to 5 minutes or until heated through. Drain pasta and add to the soup.
Garnish with pine nuts and Parmesan cheese.
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