"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Florentine Chicken Soup Recipe

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This recipe for Florentine Chicken Soup, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked penne or medium tube pasta
1 package (6 oz) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 1/4) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 tsp. garlic powder
1/4 tsp. pepper
1 TBLS butter
1 1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 TBSP prepared pesto
2 TBSP pine nuts, toasted
1 TBSP shredded Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and peper 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. Garnish with pine nuts and Parmesan cheese

Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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