Pesto Chicken Florentine

I had to share a dinner staple in this house that's super easy to make and quite delicious!

 

INGREDIENTS

2 T. olive oil

2 cloves garlic, finely chopped

4 skinless, boneless chicken breasts

2 C. fresh spinach leaves

1 (4.5oz) package dry Alfredo sauce

1.5 T pesto

1 (8oz) package dry penne pasta

1 T. grated Romano cheese

DIRECTIONS

1.      Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute, then add chicken and cook for 7 to 8 minutes on each side.

2.      When chicken is close to being cooked through, add spinach and sauté all together for 3 to 4 minutes.

3.      Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in the pesto and set aside.

4.      In a large pot of salted, boiling water, cook the pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

5.      Add chicken/spinach mixture to the pasta and then stir in the pesto/Alfredo sauce. Mix well, top with cheese and serve.

We actually use quite a bit more spinach and sometimes add a bit more pesto! Enjoy!