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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.”
5 ServingsPrep/Total Time: 30 min.

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

  • Cook pasta according to package directions. 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.
  • Drain pasta and add to the soup. Sprinkle with pine nuts and Parmesan
  • cheese. Yield: 5 cups.
Nutrition Facts: 1 cup equals 275 calories,
© Taste of Home 2009 Tasteofhome Logo

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Florentine Chicken Soup (continued)

Nutrition Facts: 14 g fat (6 g saturated fat), 44 mg cholesterol, 865 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
© Taste of Home 2009 Tasteofhome Logo