Servings: 4
Olive oil
2 tbsp.
2 cloves, finely chopped
Chicken breast halves 
4, skinless, boneless, cut into strips
Fresh spinach leaves
2 cups
Dry Alfredo sauce mix
1 (4.5 oz.) package
2 tbsp.
Penne pasta
1 (8 oz.) package, dry
Romano cheese
1 tbsp., grated
Pesto Chicken Florentine
25 m
35 m
Ready in:
60 m
  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.