Pesto Chicken Florentine Recipes

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PESTO CHICKEN FLORENTINE



Pesto Chicken Florentine image

"Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad - the best!" Found on allrecipies.com

Provided by Elizabeth Theresa

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, finely chopped
4 boneless skinless chicken breast halves, cut into strips
2 cups fresh spinach leaves
1 alfredo sauce mix
2 tablespoons pesto sauce
1 (8 ounce) package dry penne pasta
1 tablespoon romano cheese, grated

Steps:

  • Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  • In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  • Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Steps:

  • Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
  • Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
  • Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

PESTO CHICKEN FLORENTINE



Pesto Chicken Florentine image

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Provided by MINERFAMILY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

Steps:

  • Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  • In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  • Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g

INSTANT POT® CHICKEN FLORENTINE PASTA



Instant Pot® Chicken Florentine Pasta image

This is a family favorite that I've adapted for the Instant Pot®!

Provided by Melanie

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ pounds cubed boneless chicken breast
2 teaspoons Cajun seasoning, or to taste
2 tablespoons olive oil
½ medium onion, finely chopped
1 (16 ounce) package whole grain penne pasta
1 (10 ounce) bag baby spinach leaves
2 cups water, or as needed
1 pint heavy whipping cream
2 ½ tablespoons basil pesto
6 ounces grated Parmesan cheese

Steps:

  • Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
  • Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
  • Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

Nutrition Facts : Calories 558.8 calories, Carbohydrate 24.3 g, Cholesterol 150.2 mg, Fat 36.4 g, Fiber 3.1 g, Protein 34.2 g, SaturatedFat 19 g, Sodium 588.4 mg, Sugar 1.2 g

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Top Asked Questions

What is delicious Pesto Chicken Florentine?
Delicious pesto chicken Florentine is simple, yet packed with big flavors. Pesto and homemade alfredo combine for a tasty combination!! Pesto Chicken Florentine is made with penne pasta, chicken, spinach, tomatoes, and cheese, covered with a homemade Alfredo sauce and pesto!
What do you put on a chicken Florentine?
Pesto Chicken Florentine is made with penne pasta, chicken, spinach, tomatoes, and cheese, covered with a homemade Alfredo sauce and pesto! Add Cheesy Garlic Bread, Homemade Caesar Salad , Zuppa Toscana Soup for a complete meal of Italian comfort food!
How to make chicken parmesan with pasta?
Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the sauté pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well.
How long does it take to make chicken Florentine?
Creamy Chicken Florentine is an amazingly flavorful weeknight dinner made in just 30 minutes! Made with mushrooms, spinach, and Parmesan! Italian food is some of the best food, but I don’t always have time for complex recipes. This Creamy Chicken Florentine is super simple and ready in less than half an hour!

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