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Florentine Chicken Soup Recipe

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This recipe for Florentine Chicken Soup is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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