Chicken Florentine Pesto Pasta
- 12-16 ounces dried short pasta (bowties, penne, gemelli, etc)
- 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
- Salt
- 2 Tbsp olive oil
- 1/2 yellow or white onion, chopped, about 1 cup
- 3 garlic cloves, minced
- 1/2 cup white wine or stock
- 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
- Black pepper
- 1/4 cup cream
- 1/4 cup (or more) pesto
- Produce
- Spinach, fresh (8 ounces)
- Yellow or white onion, chopped, about 1 cup (1/2)
- Meat
- Chicken breast cutlets (4)
- Canned Goods
- White wine or stock (1/2 cup)
- Condiments
- Pesto (1/4 cup)
- Cooking & Baking
- Black pepper (1)
- Garlic cloves (3)
- Olive oil (2 Tbsp)
- Salt (1)
- Pasta & Grains
- Short pasta, dried (12 ounces)
- Dairy
- Cream (1/4 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published May 9, 2011 (1 year ago).
84 people saved this recipe.
