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
Instructions
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.
Meanwhile, prepare Alfredo sauce according to package directions.
When finished, stir in 2 tablespoons pesto; set aside.
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.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo
sauce. Mix well, top with cheese and serve.
Originally Submitted
3/31/2015
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