Pesto Chicken Florentine

INGREDIENTS

• Olive oil
• 2 tbsp.
• Garlic
• 2 cloves, finely chopped
• 4 chicken breast halves, skinless, boneless, cut into strips
• Fresh spinach leaves
• 2 cups
• Dry Alfredo sauce mix
• 1 (4.5 oz.) package
• Pesto
• 2 tbsp.
• Penne pasta
• 1 (8 oz.) package, dry
• 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.

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