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Ingredients
1 Cup penne pasta, cooked
1 (6 oz) Package ready to use chicken breast cuts
4 Cups fresh spinach, chopped
1 (7 1/4 oz) Jar roasted sweet red peppers, drained & sliced
3 Fresh rosemary sprigs, chopped
1/2 Teaspoon garlic powder
1/4 Teaspoon pepper
1 Tablespoon butter
1 1/2 Cup chicken broth
3/4 Cup Alfredo sauce
3 Tablespoons prepared pesto
2 Tablespoons pine nuts, toasted
1 Tablespoon shredded Parmesan cheese
Instructions
In a Dutch oven, saut� chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4 to 5 minutes. Drain pasta and add to soup. Sprinkle with pine nuts and Parmesan cheese.
Makes 5 cups