Roasted Chicken and Tomato Pesto Spaghetti Florentine

• Ready in 35m

• Serves 4

• 619 calories

• 50.22g carbs

Roasted Chicken and Tomato Pesto Spaghetti Florentine takes roughly 35 minutes from beginning to end. This recipe serves 4 and costs $2.78 per serving. One portion of this dish contains approximately 45g of protein, 26g of fat, and a total of 619 calories. 50 people have tried and liked this recipe. Head to the store and pick up extra virgin olive oil, spaghetti, pesto, and a few other things to make it today. It is brought to you by Picky Palate.

9 ingredients

1. 4 cups baby spinach leaves
2. 1/4 tsps 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.