Chicken Florentine

• 3 lbs chicken breasts
• 1 12 lbs penne pasta
• 3 cups fresh spinach leaves
• 16 ounces Italian dressing (I use Kraft)
• 1 tablespoon olive oil
• 3 garlic cloves
• 4 tablespoons pesto sauce (see Basil Pesto Recipe)
• 3 cups alfredo sauce (see Alfredo Sauce Recipe)

1. Preheat oven to 350 degrees.
2. Line a casserole dish with aluminum foil.
3. Mince the garlic for all 3 recipes.
4. Wash the chicken.
5. (optional): Poke holes in chicken breast with a fork for better flavor distribution.
6. Cut chicken into bite sized chunks and place in the casserole dish.
7. Cover the chicken with italian dressing (the whole 16 oz bottle).
8. Add in 3 cloves of garlic to the casserole dish, mixing it in evenly.
9. Cook the chicken in oven for 45 minutes-1 hour, until no longer pink inside.
10. While chicken is cooking, make the alfredo and pesto recipes.
11. When there is about 10 minutes left on the chicken, cook pasta according to box directions until al-dente.
12. Once the chicken is done, remove the chicken from the casserole dish (leave the italian dressing in the casserole dish) and place in a large skillet or sauce pan.
13. Add spinach to the skillet and saute for 3-4 minutes, or until spinach is tender.
14. Turn skillet to low heat and mix in alfredo and pesto sauces.
15. Simmer while the pasta finishes cooking.
16. Strain pasta and serve separate or combined (I prefer to combine the pasta with the chicken and sauce mixture).

chicken breasts, penne pasta, fresh spinach leaves, italian dressing, olive oil, garlic, pesto sauce, alfredo sauce

Taken from www.food.com/recipe/chicken-florentine-525376 (may not work)