Florentine Chicken Soup

• 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
• 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

1. 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.
2. Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

penne pasta, ready, fresh spinach, sweet red peppers, rosemary sprigs, garlic, pepper, butter, chicken broth, alfredo sauce, pesto, pine nuts, parmesan cheese

Taken from www.tasteofhome.com/recipes/florentine-chicken-soup/ (may not work)