Shelly's Recipe

PESTO CHICKEN FLORENTINE

Category: Pasta - Meat

2 tbsp olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 oz) package dry Alfredo sauce mix
2 tbsp pesto
1 (8 oz) package dry penne pasta
1 tbsp grated Romano cheese

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 tbsp 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, and then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.