Pesto Chicken Florentine

Modified

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

Directions

· 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.

Why this is healthy (with modifications)

This is a rather healthy recipe that is high in proteins and has a good amount of carbohydrates. A major issue with the original recipe I found was that it was high in fat and sodium. However, this is a simple solution. The reason the recipe has those issues is due in part to the store bought, fatty alfredo sauce. The easy fix is to make your own healthy and delicious alfredo sauce that has no where near the amount of fat or sodium. This sauce can be any one of your choice, just as long as it is a lighter sauce with a significantly less fat content. It has 572 calories, which is well under the recommended for a supper. It also is packed with 50 grams of protein, which is 80% of your daily value. It has a nice 2.5 grams of fiber and a decent 53 grams of carbohydrates. Keep in mind, the higher amounts of certain things comes with the store bought sauce. Even so, sugar is still only at 2 grams which is good. Enjoy!