Monday, March 23, 2009
Florentine Chicken Soup
This one came from the Taste of Home Casseroles, Slow Cooker and Soups book. It was very yummy and SUPER EASY!
1 cup uncooked penne pasta
6 oz cooked chicken breasts, diced
4 cups chopped fresh spinach
7 oz roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped (or 1 tsp dried rosemary)
1/2 tsp garlic powder
1/4 tsp pepper
1 Tbsp butter
3 cups chicken broth
3/4 cup Alfredo sauce
3 Tbsp prepared pesto
2 Tbsp pine nuts
1 Tbsp shredded Parmesan
1. Cook pasta according to directions on package.
2. Meanwhile, in a large saucepan, saute 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.
3. Drain pasta and add to the soup. Sprinkle with pine nuts and Parmesan cheese.