Roasted Chicken and Tomato Pesto Spaghetti Florentine

  • Ready in 35m

  • Serves 4

  • 518 calories

  • 50.2g carbs

One serving contains 558 calories, 30g of protein, and 26g of fat. For $2.54 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. 50 people have made this recipe and would make it again. If you have kosher salt, pepper, pesto, and a few other ingredients on hand, you can make it.

9 ingredients

  1. 4 cups baby spinach leaves
  2. 1/4 tsps black pepper
  3. 1 pts cherry tomatoes
  4. 1 tbsp extra virgin olive oil
  5. 1/4 tsps kosher salt
  6. 1/4 cups parmesan cheese
  7. 4 oz pesto
  8. 2 cups roasted chicken
  9. 4 servings spaghetti

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place tomatoes on baking sheet, drizzle with oil and sprinkle with salt and pepper.
  3. Bake for 15-20 minutes, until tomatoes have collapsed.
  4. Remove and set aside.Cook pasta according to package directions.
  5. Drain and set aside.
  6. Heat oil in large skillet over medium heat.
  7. Add chicken and spinach, stirring until spinach is wilted.
  8. Add cooked pasta, pesto, tomatoes and parmesan cheese. Toss gently and serve hot.
Roasted Chicken and Tomato Pesto Spaghetti Florentine

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