Thursday, September 8, 2016

{soups-salads-and-salad-dressings} Runner Up Florentine Chicken Soup

 

Florentine Chicken Soup

http://www.tasteofhome.com/recipes/florentine-chicken-soup


 “My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 5 servings

Ingredients

·                                 1 cup uncooked penne pasta

·                                 1 package (6 ounces) ready-to-use chicken breast cuts

·                                 4 cups chopped fresh spinach

·                                 1 jar (7 ounces) 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 cups reduced-sodium chicken broth

·                                 3/4 cup Alfredo sauce

·                                 3 tablespoons prepared pesto

·                                 2 tablespoons pine nuts, toasted

·                                 1 tablespoon shredded Parmesan cheese

Directions

·                                 1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saut√© 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 4-5 minutes or until heated through.

·                                 2. Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. 

Nutritional Facts

1 cup: 275 calories, 14g fat (6g saturated fat), 44mg cholesterol, 865mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 17g protein. 

 

 

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