Pesto Chicken Florentine

• 2 tablespoons olive oil
• 2 cloves garlic finely chopped
• 4 each chicken breast halves, boneless, skinless cut into strips
• 2 cups spinach fresh
• 4 1/2 ounces alfredo sauce dry mix, 1 package
• 2 tablespoons basil pesto
• 8 ounces pasta, penne 1 package
• 1 tablespoon romano cheese grated

1. Heat oil in large skillet over medium high heat.
2. Add garlic, saute for 1 min; then add chicken and cook for 7 to 8 min on each side.
3. When chicken is close to being done (no longer pink in the middle) add spinach and saute all together for 3 to 4 min.
4. Meanwhile, prepare Alfredo sauce according to package directions, when finished stir in 2 tablespoon pesto; set aside.
5. In a large pot of salted boiling water, cook pasta for 8 to 10 min or until al dente.
6. Rinse under cold water and drain.
7. Add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce.
8. Mix well, top with cheese and serve.

olive oil, garlic, chicken breast halves, alfredo sauce, basil pesto, pasta, romano cheese

Taken from recipeland.com/recipe/v/pesto-chicken-florentine-54136 (may not work)