PESTO CHICKEN FLORENTINE

Pesto Chicken Florentine image

Provided by Elizabeth Theresa

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, finely chopped
4 boneless skinless chicken breast halves, cut into strips
2 cups fresh spinach leaves
1 alfredo sauce mix
2 tablespoons pesto sauce
1 (8 ounce) package dry penne pasta
1 tablespoon romano cheese, grated

Steps:

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.