Florentine Chicken Soup with Alfredo

This one is all mine--entirely original. Fast and to make and better for you than a traditional, cream-based Alfredo sauce while keeping the original nutty taste.

2 red bell peppers
4 boneless, skinless chicken breasts, diced
4 tablespoons light olive oil
2 tablespoons minced garlic
6 ounces package of finely chopped spinach, thawed and chopped even finer
1 cup cashews
3 cups water
3 cups skim milk
2 cans chicken broth
4 tablespoon prepared pesto
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan
6 ounces penne, cooked and drained

Broil the peppers until skins are blackened then seal them in a plastic bag until they're cool. Remove the skins and dice. Saute the diced chicken breasts with garlic in olive oil until they're browned then add the finely chopped spinach and saute one or two more minutes.

Meanwhile, in a blender puree the cashews and slowly add 1/2 cup water, continuing to puree until it thoroughly smooth. You may need to use a hand held mixer to get it the proper consistency. In a medium saucepan gently heat the cashew puree and whisk in the remaining water, stirring until the mix begins to bubble and thickened. Add the thickened mix plus the milk and the chicken-spinach mixture in a large stockpot. Add the broth, pesto, salt and pepper. Bring to a gentle boil, stirring and scraping the bottom regularly. Stir in the peppers, cooked pasta and Parmesan, stirring until cheese is melted, then serve garnished with remaining Parmesan if desired.

Technorati tags: alfredo, chicken, soup, main dishes