Florentine Chicken Soup
Ingredients
- 1 cup uncooked penne pasta
- 1 *Costco rotisserie chicken or **1 lb of chicken breasts/tenders
- 4 cups fresh spinach chopped
- 1 7 oz can roasted sweet red peppers drained & diced
- 1 Tbsp crushed rosemary or 3 fresh rosemary sprigs, chopped
- ½ tsp garlic powder
- ¼ tsp pepper
- 1 Tbsp butter
- 1 16 oz. can chicken broth
- 3 Tbsp prepared pesto
- 1 jar alfredo sauce or make your own
- 2 Tbsp pine nuts, roasted optional
- 1 Tbsp shredded parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large saucepan, sauté chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted.
- Stir in broth, sauce and pesto; cook for 4-5 minutes or until heated through.
- Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: Approx. 6 c
Notes
*If using Costco chicken, debone and take the skin off. Cut chicken into bite size pieces
** If using raw chicken cut into bite size pieces before cooking, then sauté with other ingredients. Make sure chicken is cooked all the way through.