Rating: 4.5 stars
1864 Ratings
  • 5 star values: 1239
  • 4 star values: 466
  • 3 star values: 117
  • 2 star values: 33
  • 1 star values: 9

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 to 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.

Nutrition Facts

572 calories; protein 41.9g; carbohydrates 57.3g; fat 19.3g; cholesterol 84.2mg; sodium 1707.1mg. Full Nutrition
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