- 2 tbsp olive oil
- 2 tsp garlic
- 4 boneless skinless chicken breast, halved and cut into strips
- 2 cups fresh spinach leaves
- 2 tbsp pesto
- 1 tbsp grated Romano cheese
- 1-16 oz package dry penne pasta
- 1 cup chicken broth
- 1 cup half chili
- 1/2 whipping cream
- 1 cup parmesan cheese
- salt and pepper
Pesto Chicken Florentine is a dish that has its origins back in Florence, Italy. Like a lot of other contemporary dishes from Florence, this dish features spinach heavily sautéed in butter. It is additionally topped off with a white sauce called Alfredo sauce.
It has to be mentioned that in the traditional version of this dish, there is no Pesto but it adds a great deal of flavor and zest to it while also serving as a terrific complementary item to the sautéed spinach. This combination of Pesto, chicken and Alfredo sauce is what creates one of the most iconic dishes out of Italy.
The Pesto Chicken Florentine has nearly 21 grams of protein per 100 grams of the chicken portion. Additionally, great amounts of B6 Vitamin, as well as Vitamin A and C, are also present. These can prove incredibly valuable in reducing the inflammation of the body.
How to Make Pesto Chicken Florentine
Mix them up well and top it off with Romano cheese.