Chicken Florentine Soup

Chicken Florentine Soup

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Yields: 5 cups



4 c. Golden Star Basmati Rice

6 oz. shredded roasted chicken

4 cups chopped fresh spinach

1 jar (7 oz) roasted sweet red peppers, drained and sliced

3 fresh rosemary sprigs, chopped

½ tsp. garlic powder

¼ tsp. Pepper

1 T. butter

1 ½ c. reduced sodium chicken broth

¾ c. Alfredo sauce

3 T. pesto

2 T. pine nuts, toasted

1 T. shredded Parmesan cheese



  1. Cook Golden Star rice, according to packaged instructions.
  2. In large saucepan, saute chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted.
  3. Stir in broth, Alfredo sauce and pesto. Cook for 4-5 minutes until heated through.
  4. Add drained rice to soup.
  5. Garnish with pine nuts & parmesan cheese.
Soup or Salad
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