Ingredients


2 tablespoons olive oil

2 cloves garlic, finely chopped

4 skinless, boneless chicken breast halves - cut into strips

2 cups fresh spinach leaves

1 (4.5 ounce) package dry Alfredo sauce mix

2 tablespoons pesto

1 (8 ounce) package dry penne pasta

1 tablespoon grated Romano cheese



Directions

Prep    20 m    Cook    35 m   Ready In    55 m


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.