The Farmer Family Cookbook

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Ingredients

• 30.2 chicken breast, cooked and shredded
• 10.0666666666667 onion, chopped
• 20.133333333333 tbsp garlic
• 20.133333333333 sweet bell peppers (red, orange, or yellow) chopped
• 20.133333333333 tbsp butter
• 10.0666666666667 tsp salt
• .750.05 tsp pepper
• 30.2 sprigs fresh rosemary chopped
• 30.2 medium carrots, chopped
• 3.50.233333333333 cups water
• 20.133333333333 tbsp chicken bouilon
• 60.4 cups chicken broth
• .50.0333333333333 cup pesto
• 2.50.166666666667 cups alfredo sauce
• 4.50.3 cups penne pasta, cooked
• 50.333333333333 cups chopped fresh spinach

Steps

1. Melt butter in a large pot, add onion, garlic, peppers, and carrots. Saute until tender. Add shredded chicken and spices and cook for 5 minutes. Add water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add pesto, alfredo sauce, and spinach and simmer until heated through. Add cooked pasta right before you serve.