Shelly's Recipe

CHICKEN FLORENTINE PESTO

Category: Pasta - Chicken

3 tablespoons olive oil
4 cloves minced garlic
5 boneless, skinless chicken breast halves, sliced into thin strips
3 cups fresh baby spinach leaves
6 oz. Alfredo sauce, for fresh recipe see below
4 tablespoons pesto, for fresh recipe see below
1 (12 oz.) package penne pasta, for a healthier version use whole wheat pasta.
Finely grated parmesan cheese
Chopped Italian parsley

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.

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 and the juices run clear), add spinach and saute together for 3 to 4 minutes.

Meanwhile, prepare Alfredo sauce according to recipe below. When finished, prepare pesto according to recipe below, stir in 4 tablespoons pesto; set aside.

Add chicken/spinach mixture to pasta, stir in pesto/alfredo sauce, mix well. Sprinkle with cheese and parsley. Serves 4-6

Alfredo Sauce
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir constantly while over heat to prevent burning.

Pesto
4 cups fresh basil leaves, try substituting arugula for a slightly different version
1 cup chopped pine nuts
1 cup chopped walnuts
5 cloves chopped garlic
1/2 cup grated Parmesan cheese
1 1/4 cup olive oil
Salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour oil in very slowly while still mixing. Stir in salt and pepper.