Pesto Chicken Florentine
Description
Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
Ingredients
•
2 tablespoons olive oil
•
2 cloves garlic, finely chopped
•
4 skinless, boneless chicken breast halves - cut into strips
•
2 cups fresh spinach leaves
•
1 (4 1/2 ounce) package dry Alfredo sauce mix
•
2 tablespoons pesto
•
1 (8 ounce) package dry penne pasta
•
1 tablespoon grated Romano cheese
Directions
1
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.
2
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3
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.
4
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.