Taste of Home
Florentine Chicken Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 cups.
“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.”
Ingredients
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1 cup uncooked penne pasta
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1 package (6 ounces) ready-to-use chicken breast cuts
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4 cups chopped fresh spinach
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1 jar (7 ounces) roasted sweet red peppers, drained and sliced
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3 fresh rosemary sprigs, chopped
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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1 tablespoon butter
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1-1/2 cups reduced-sodium chicken broth
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3/4 cup Alfredo sauce
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3 tablespoons prepared pesto
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2 tablespoons pine nuts, toasted
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1 tablespoon shredded Parmesan cheese
Directions
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1.
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.
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2.
Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.
Nutrition Facts
1 cup: 275 calories, 14g fat (6g saturated fat), 44mg cholesterol, 865mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 17g protein.
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