Florentine Chicken Soup
This easy to make soup is wonderful with crusty Italian bread and the tomato mozzarella basil salad. Beat of all, its the perfect amount for two of us.
1 cup uncooked peanne pasta
1 package ready to used chicken breast
4 cup chopped fresh spinach
1 jar roasted sweet red peppers, drained and sliced
3 fresh rosemary springs choped
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. butter
1-1/2 cups reduced sodium chcken broth
3/4 cup alfredo sauce
3 tbsp.prepared pesto
2 tbsp. pine nuts, toasted
1 tbsp.shredded parmesan cheee
Direction:
Cook pasta according to package directions. Meanwhile, in a large saucepan saute the chicken , spinach, red peppers, rosemary,garlic powder, and pepper in butteruntil 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. Sprinkle with pine nuts and parmesan cheese.
