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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âMy husband loves Alfredo sauce, so I'm always looking for new variations,â writes Cindie Henf from Sebastian, Florida. âThis easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.â Ingredients:
1 cup uncooked penne pasta |
1 package (6 ounces) ready-to-use chicken breast cuts |
4 cups chopped fresh spinach |
1 jar (7 ounces) roasted sweet red peppers, drained and sliced |
3 fresh rosemary sprigs, chopped |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1 tablespoon butter |
1-1/2 cups reduced-sodium chicken broth |
3/4 cup alfredo sauce |
3 tablespoons prepared pesto |
2 tablespoons pine nuts, toasted |
1 tablespoon shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.
2. Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.
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