Pesto Chicken Florentine

• 2 garlic cloves
• 2 cup spinach leaves
• 1/2 jar of classico roasted pablano pepper alfredo sauce
• 2 tbsp pesto
• 1 packages 8 oz penne
• 2 tbsp olive oil
• 1 grated romano cheese
• 4 boneless chicken breast, halved and cut into strips

1. Heat olive oil in large skillet over medium heat.
2. Add garlic, saute for 1 minute; then add chicken and cook for 6-8 minutes on each side.
3. When the chicken is almost done, add spinach for 3-4 minutes.
4. Meanwhile, in a large pot of boiling water, cook pasta 8-10 minutes
5. Drain the pasta and add pasta back with alfredo and pesto sauce.
6. Mix well and enjoy, don't forget the grated cheese.

garlic, spinach leaves, alfredo sauce, pesto, penne, olive oil, romano cheese, chicken breast

Taken from cookpad.com/us/recipes/336260-pesto-chicken-florentine (may not work)