Best 2 Pesto Chicken Florentine Recipes

**Indulge in culinary brilliance with our Pesto Chicken Florentine, a symphony of flavors that will tantalize your taste buds.**

This delectable dish begins with tender chicken breasts, marinated in a vibrant pesto sauce crafted from fresh basil, olive oil, pine nuts, garlic, and a hint of lemon. The chicken is then pan-seared to perfection, resulting in a golden-brown exterior and a succulent, juicy interior.

Nestled upon a bed of wilted spinach, the Pesto Chicken Florentine is adorned with sautéed mushrooms, sun-dried tomatoes, and a creamy Florentine sauce. The spinach provides a vibrant green canvas, while the mushrooms add an earthy depth of flavor. The sun-dried tomatoes impart a tangy sweetness, and the Florentine sauce, made with a blend of cream, Parmesan cheese, and spinach, adds richness and a touch of decadence.

Completing this culinary masterpiece is a generous sprinkling of grated Parmesan cheese, which melts and browns légèrement under the heat of the dish, creating a delightful textural contrast and an irresistible cheesy flavor.

**The recipe section of this article offers variations to suit diverse dietary preferences and culinary skills.**

For those seeking a vegetarian alternative, we present a meatless version of the Pesto Chicken Florentine, featuring roasted eggplant or zucchini as the main protein.

For those with gluten sensitivities, we provide a gluten-free option that utilizes almond flour and gluten-free bread crumbs.

For those who prefer a lower-carb meal, we offer a keto-friendly adaptation, featuring a cauliflower crust and a reduced-carb Florentine sauce.

With its vibrant colors, tantalizing aromas, and explosion of flavors, the Pesto Chicken Florentine is a feast for the senses, perfect for a special occasion dinner or an intimate gathering with friends and family.

**Embark on a culinary journey and discover the irresistible charm of the Pesto Chicken Florentine, a dish that will leave you craving for more.**

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

Tips:

Use fresh ingredients: Fresh basil, spinach, and chicken will give your dish the best flavor.
Toast the pine nuts: Toasting the pine nuts will bring out their nutty flavor and make them more fragrant.
Don't overcook the chicken: Chicken is best when it is cooked through but still juicy. Overcooked chicken will be dry and tough.
Use a good quality pesto: A good quality pesto will make all the difference in the flavor of your dish. Look for a pesto that is made with fresh basil, olive oil, pine nuts, and Parmesan cheese.
Serve immediately: Pesto chicken Florentine is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Pesto chicken Florentine is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With its vibrant flavors and creamy sauce, this dish is sure to be a hit with the whole family.