Chicken Florentine
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 1 tablespoon olive oil
- 3 lbs chicken breasts
- 3 cups alfredo sauce, double my alfredo recipe
- 4 tablespoons pesto sauce, see my pesto recipe
- 3 garlic cloves, minced
- 1 1⁄2 lbs penne pasta
- 3 cups spinach leaves
- 16 ounces Italian salad dressing (I use Kraft)
directions
- Preheat oven to 350 degrees F.
- Line a 13 x 9 casserole dish with aluminum foil.
- Wash chicken and cut into bite sized chunks.
- Put the chicken in casserole dish and cover with entire bottle of italian dressing.
- add minced garlic to casserole dish, and spread around evenly.
- cook in oven for 45 minutes - 1 hour or until no longer pink inside.
- If you haven't already, make the alfredo and pesto recipes while the chicken is cooking.
- Heat water for boiling the pasta.
- Leaving the italian dressing behind, transfer the chicken into a large skillet or saucepan.
- Cook the chicken on medium heat for 3-4 minutes.
- Add spinach to the skillet and saute for 3-4 minutes, until spinach is tender.
- Reduce heat to low and add in the alfredo and pesto.
- Mix together and simmer for 10+ minutes.
- Once pasta is done, you can drain it and mix it with the sauce, or serve separately (I prefer mixing it all together).
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RECIPE SUBMITTED BY
sslaughter2011
Atlanta, Georgia