Pesto Chicken Florentine

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--its the best!

Recipe «Pesto Chicken Florentine» presented in category Recipes / Health, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author shef would need: 2 tbsp olive oil, 2 cloves garlic, finely chopped, 4 skinless, boneless chicken breast halves - cut into strips, 2 cups fresh spinach leaves, 1 package dry Alfredo sauce mix , 2 tbsp pesto, 1 package dry penne pasta, 1 tbsp grated Romano cheese .

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 package dry Alfredo sauce mix 
• 2 tbsp pesto 
• 1 package dry penne pasta 
• 1 tbsp grated Romano cheese 

Instructions

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.