My Roasted Chicken and Tomato Pesto Spaghetti Florentine makes a delicious weeknight dinner whipped up in no time at all!
How is it possible that January is almost over?! It’s been so nice eating healthier this year and incorporating more vegetables and fruit to our diet.
I’ve loved teaming up with Kroger this month to bring you healthy recipes this month!
Kroger is encouraging everyone to reach their goals and attain these ‘little victories’ in 2015 to help keep your healthy-lifestyle-healthy-eating New Year’s resolutions. I’m still focusing on drinking more water, eating more grains, fruits and vegetables. Trying to keep these good habits going strong this year
Be sure to enter The Little Victories Giveaway with Kroger! $2500 worth of prizes! Hope you are still going strong with your Little Victories whatever they may be!
Kroger has this thin spaghetti that is reduced calorie. It is fantastic! I couldn’t tell the difference at all. Used this in the recipe today.
Season a pint of cherry tomatoes with a little olive oil and salt and pepper.
Bake these babies at 350 degrees for about 15 minutes. Makes them soooo good!
I used a rotisserie chicken and thinly sliced one of the breasts.
Add the sliced chicken and baby spinach leaves to a large skillet over medium heat with some olive oil.
Cook your pasta al dente so there’s still a nice bite to it.
Add your drained pasta to the skillet with the chicken and spinach.
Give a gentle toss to mix ingredients.
Add some prepared pesto along with your roasted tomatoes and some parmesan cheese. Just like that dinner is ready!
I like to serve this pasta right out of the skillet.
Love having my 2 year old as my sidekick. He loves when I am finished so he can DIG in, haha!!
Pasta PJ Party with my buddy
Quick and simple weeknight dinner done under 30 minutes! Yippee!!
Don’t forget to enter The Little Victories $2500 Giveaway HERE. Scroll down past the recipe for the info.
Roasted Chicken and Tomato Pesto Spaghetti Florentine
Prep time: 15 min | Cook time: 10 min | Total time: 35 min
- 1 pint cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 cups cooked roasted chicken (I used rotisserie chicken breast)
- 4 cups fresh baby spinach leaves
- 4 ounces prepared pesto
- 1 tablespoon extra virgin olive oil
- 1/4 cup shredded parmesan cheese
- Preheat oven to 350 degrees F. Place tomatoes on baking sheet, drizzle with oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until tomatoes have collapsed. Remove and set aside.
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Add chicken and spinach, stirring until spinach is wilted. Add cooked pasta, pesto, tomatoes and parmesan cheese. Toss gently and serve hot.
Makes 4 Servings
This post is in partnership with Kroger however thoughts and opinions are my own.
It’s so nice having quick and simple dinner recipes that you can count on when you life is busy busy. I whipped up this ultra flavorful soup using some of my favorite Old El Paso products in literally minutes. We love having Mexican style meals on a weekly basis if not more, so this was a real treat to bring to the dinner table. Hearty with lots of vegetables, it does not disappoint!
I used these three delicious Old El Paso products for the base of my soup.
You’ll need some cooked chicken breast. You can use either a rotisserie chicken or check your grocery store for already cooked chicken that is packaged up. I get mine from Trader Joe’s and I just chop it into bite size pieces.
Add your chopped chicken and corn to the saucepan. I found this charred corn from Trader Joe’s. It’s awesome! Perfect for soups!
Your red enchilada sauce is up next.
I also added some dicd tomatoes then a can of Old El Paso Green Chilies.
Your mild green chile sauce is next.
Add some ground cumin and I’m not kidding that is it! Give a good stir and cook until hot. Enjoy!
Garnish your bowl with some fresh cilantro leaves and tortilla chips if you’d like.
Chunky Chicken Enchilada Soup
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
- 2 cups cooked chopped chicken
- 2 cups corn kernels
- 10 ounce can Old El Paso Mild enchilada sauce
- 10 ounce can Diced tomatoes with peppers, mild
- 4.5 ounce can Old El Paso chopped green chiles
- 24 ounce can Old El Paso Mild Green Enchilada Sauce
- 1 tablespoon ground cumin
- Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.
- Serve hot with fresh cilantro leaves and tortilla chips if desired.
Makes 6 Servings
This post is in partnership with Old El Paso however thoughts and opinions are my own.
My Teriyaki Chicken Quinoa Power Bowl is the perfect weekday lunch or dinner for feeling great!
I love having new simple lunch and dinner ideas that are not only beautiful but completely delicious as well. This power packed bowl does not disappoint! I’ve packed it with so many of my favorite healthy ingredients together and drizzle just a touch of teriyaki sauce. This meal will keep you going for hours. Simple and healthy, love it!
Dec 10, 2014 | Tags: candy cane, chocolate, cookies, dessert, pecans
I am thrilled to be partnering with Fisher Nuts to bring you a new Holiday treat. I’ve created for you my Candied Pecan Peppermint Crunch Chocolate Covered Oreos. They make the perfect gift for family and friends. All of my favorite flavors wrapped up in one festive cookie.
This is a great recipe to get your kids involved in helping. They love adding the pecans and candy cane pieces to the cookies.
Hope you enjoy!
Dec 8, 2014 | Tags: butter, cookies, flour, sugar, white chocolate chips
My Salted Caramel Crunch White Chip Cookies make a perfect cookie for every sweet tooth!
What a pleasure partnering with Stacy’s Pita Chips to highlight their new Limited Time flavor, Salted Caramel. My family has been munching on these the last couple weeks and can’t get enough! It’s the perfect amount of sweet and salty that makes for the best snack any time of the day. Stacy’s spends 14 hours on each batch of pita chips to be sure they are perfect. That’s some love!
I had my boys help me prepare this new cookie idea and they declared it their new favorite cookie. I am positive this will be a family favorite in your home too. Just in time for your Holiday baking!
Dec 1, 2014 | Tags: bread pudding, chocolate, peppermint
My Gooey Chocolate Peppermint Bread Pudding might be the most sinfully delicious dessert I’ve ever had! Perfect for holiday entertaining.
I am practically bouncing out of my computer chair because I am so excited to share this recipe with you today. It’s always a pleasure partnering with Land O Lakes to bring you new drool worthy recipes!
Not even kidding this dessert has got all of my favorite components….chocolate, bread and icing. Haha. It turns into this crazy ultra gooey chocolate bread pudding that will have you savoring each and every bite.
Can’t wait for you to try it Enjoy!
Oh, be sure to mark your calendars for December 4th! You can tweet with Ree, The Pioneer Woman, Becky from the Land O’Lakes Test Kitchen, myself and my butter blogging friends! Join us for a Live Twitter Party Thursday, December 4 from 8-9 pm EST. We’ll be talking about our favorite holiday recipes, tips for making it through the busy holiday season, and COOKIES!
To join in on the fun, use the hashtag #CookieChatter. Participants also have a chance to win a holiday baking prize pack from Land O’Lakes, which includes a signed copy of Ree ’s cookbook, “A Year of Holidays” and a year’s supply of Land O Lakes® Butter.
Oct 27, 2014 | Tags: chicken, mexican, queso, tacos, weeknight dinner
What is it about queso cheese that just makes everything better? I can’t say enough about these fun nacho cheesy chicken tacos. Not only does the whole family love them for a great weeknight dinner, but they make the perfect food for game day fun with friends. It’s always a pleasure partnering with Old El Paso to bring you new recipes.
These could not be more simple to prepare. I used precooked grilled chicken strips and a delicious homemade queso to drizzle over top along with lettuce and tomatoes. All of this inside a fun nacho cheese flavored taco shell by Old El Paso.
Oct 21, 2014 | Tags: dinner
It has been so much fun making more time for family mealtime this year. The kids role in family mealtime is so important and it has been a pleasure partnering with Barilla this year on their Share The Table initiative.
Those that know us know that we like to have fun together. Having three boys makes for non-stop activity in our home.
I have witnessed a big change in our boys’ attitude towards sitting together at dinner. We all look forward to gathering around the table to talk. It’s been so much fun to see how much more my boys will open up to my husband …