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.**

Check out the recipes below so you can choose the best recipe for yourself!

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.