Chicken Florentine Soup

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This soup was a great addition to my weekly dinner meal.  I absolutely loved it.

Ingredients

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

Directions

• 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. Yield: 5 cups.