Wednesday, November 9, 2011

Florentine Chicken Soup

I know I've probably mentioned this fact a dozen times or so, but I LOVE SOUP!!  I get so excited when it finally starts cooling down so we can enjoy soup more often!  It's a definate perk to the cold weather!  This particular soup is out of this world good!  The flavors are so wonderful and it's so easy to throw together.  My kid's didn't even complain about the spinach....SCORE!!!:)

Florentine Chicken Soup
Adapted from Taste of Home
3 cups uncooked penne pasta (whole wheat is great!)
3 boneless, skinless chicken breasts, cut into bite size pieces
1 bag (10 oz.) fresh spinach
1 jar (12 oz.) roasted sweet peppers (found by the pickles)
2 Tablespoons dried rosemary, or 3 fresh rosemary sprigs, chopped
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons butter
2 cans (14.5 oz.) chicken broth
1 jar (15 oz.) prepared Alfredo Sauce
1/3 cup prepared pesto

Cook the pasta according to package directions.  Meanwhile, in a large saucepan, cook the chicken in the butter along with the garlic powder, rosemary, and pepper until chicken is browned and cooked through.  Add the red peppers, and spinach and cook until the spinach is wilted.  Stir in the chicken broth, alfredo sauce and pesto; cook for 4-5 minutes or until heated through.  Drain pasta and add it to the soup.  Sprinkle with pinenuts and shredded parmesean cheese if desired.  Makes 10 servings...perfect for our family, just enough leftovers for lunch the next day!

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