Chicken Florentine Soup
3 chicken breast cooked and shredded
1 onion, chopped
2 T. garlice
2 sweet bell peppers(red, orange, or yellow)chopped
2 T. Butter
1 tsp salt
3/4 tsp pepper
3 sprigs fresh rosemary chopped or 1 tsp dried and crushed
3 medium carrots, chopped
3-4 cups water
2 T. chicken bouillon
6 cups chicken broth
1/2 cup pesto
1 batch alfredo sauce (recipe below)
4-5 cups penne, cooked (i used whole wheat )
4 -6 cups chopped fresh spinach
Melt the butter in a large pot, add the onion, garlic, peppers , and carrots. Saute until they begin to get tender. Add shredded chicken and spices and cook for 5 minutes. Add the water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add the pesto & alfredo sauce & spinach and simmer till heated through. Add cooked pasta right before you serve it.
Alfredo Sauce
1 stick butter
8 oz. cream cheese, softened
1 cup parmesan cheese
1 cup milk
1tsp garlic powder (not garlic salt)
In a saucepan, cook all ingredients on medium low heat until smooth and creamy. Add more milk if to thick for you. Use for soup above or over your choice of pasta.
Note: for the soup you may use store bought alfredo. you will need about 2 1/2 cups for the soup but i reccommend homemade it is way better tasting. I can't stand the store bought nasty stuff.
