Ingredients
1 cup uncooked penne pasta1 package (6 ounces) ready-to-use chicken breast cuts4 cups chopped fresh spinach1 jar (7 ounces) roasted sweet red peppers, drained and sliced3 fresh rosemary sprigs, chopped1/2 teaspoon garlic powder1/4 teaspoon pepper1 tablespoon butter1-1/2 cups reduced-sodium chicken broth3/4 cup Alfredo sauce3 tablespoons prepared pesto2 tablespoons pine nuts, toasted1 tablespoon shredded Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the 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 4-5 minutes or until heated through.
Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.
