Chicken Florentine

Ingedients:

1 cup uncooked penne pasta
6 ounces chicken breast cuts (cooked)
4 cups chopped fresh spinach
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced
3-4 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1 cup reduced-sodium chicken broth
3/4 cup Alfredo sauce
3-4 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

DIRECTIONS

1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted.
4. Stir in the broth, Alfredo sauce and pesto
5. Cook for 4-5 minutes or until heated through.
6. Drain pasta and add to the sauce. Sprinkle with pine nuts and Parmesan cheese.

Yields: 5 cups.

*Courtesy of The Busy Mom's Cookbook