Roasted Chicken & Tomato Pesto Spaghetti Florentine
My Roasted Chicken and Tomato Pesto Spaghetti Florentine is a delicious and easy weeknight dinner recipe! Your family will love this amazing pasta dish.
Servings 4 people
Calories 342kcal
Cost $30
Equipment
- Oven
- Stove
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 pint cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups roasted chicken cooked
- 4 cups fresh baby spinach leaves
- 4 oz prepared pesto
- 1 tbsp extra virgin olive oil
- 1/4 cup fresh shredded parmesan cheese
Instructions
- 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.
Notes
- Don't Overcook Your Pasta. I like to undercook my pasta about a minute less than recommended on the box.
- Roast The Tomatoes. Don't skip roasting the tomatoes, it brings such a punch of flavor when the tomatoes are roasted.
- Add Different Protein. Play around with different protein for your pasta. Sliced steak is also delicious.
Nutrition
Calories: 342kcal | Carbohydrates: 8g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 600mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4040IU | Vitamin C: 35.4mg | Calcium: 171mg | Iron: 2.7mg