Chicken Florentine

• 1 tablespoon olive oil
• 3 lbs chicken breasts
• 3 cups alfredo sauce, double my alfredo recipe
• 4 tablespoons pesto sauce, see my pesto recipe
• 3 garlic cloves, minced
• 1 12 lbs penne pasta
• 3 cups spinach leaves
• 16 ounces Italian salad dressing (I use Kraft)

1. Preheat oven to 350 degrees F.
2. Line a 13 x 9 casserole dish with aluminum foil.
3. Wash chicken and cut into bite sized chunks.
4. Put the chicken in casserole dish and cover with entire bottle of italian dressing.
5. add minced garlic to casserole dish, and spread around evenly.
6. cook in oven for 45 minutes - 1 hour or until no longer pink inside.
7. If you haven't already, make the alfredo and pesto recipes while the chicken is cooking.
8. Heat water for boiling the pasta.
9. Leaving the italian dressing behind, transfer the chicken into a large skillet or saucepan.
10. Cook the chicken on medium heat for 3-4 minutes.
11. Add spinach to the skillet and saute for 3-4 minutes, until spinach is tender.
12. Reduce heat to low and add in the alfredo and pesto.
13. Mix together and simmer for 10+ minutes.
14. Once pasta is done, you can drain it and mix it with the sauce, or serve separately (I prefer mixing it all together).

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

Taken from www.food.com/recipe/chicken-florentine-525408 (may not work)