Pesto Chicken Florentine

Ingredients

• 4.5 ounce alfredo sauce mix dry
• 2 cloves garlic finely chopped
• 2 tablespoons olive oil 
• 8 ounce penne pasta dry
• 2 tablespoons pesto 
• 1 tablespoon romano cheese grated
• 4  chicken breast halves boneless skinless cut into strips
• 2 cups spinach leaves fresh

Equipment

• frying pan
• pot

Directions

1. Heat oil in a large skillet over medium high heat.
2. 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.
3. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
4. 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.
5. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce.
6. Mix well, top with cheese and serve.