• 41a9627199b865a621f689f283762b0e

Pesto Chicken Florentine

Kimmy Miller

Prep
Cook
Serves 4people
Ingredients
2
tbsp olive oil
2
cloves garlic, finely chopped
4
skinless, boneless chicken breast halves - cut into strips
2
cups fresh spinach leaves
1
oz package dry alfredo sauce mix
2
tbsp pesto
1
oz package dry penne pasta
1
tbsp 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.

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