Pesto Chicken Florentine

Pesto Chicken Florentine

Ingredients:
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
2-3 chicken breasts, cut into thin strips
2 cups fresh spinach leaves
15 ounces Alfredo sauce
3 tablespoons pesto
8 ounces penne pasta
grated Romano or Parmesan cheese
Tomatoes

Directions:
In large pot of salted boiling water, cook pasta for 8-10 minutes (or until al dente). Rinse under cold water and drain.

In another sauce pan, warm Alfredo sauce on medium until heated through. Add the 3 tablespoons of pesto and set aside.

Heat oil in a large skillet on medium heat. Add the garlic, and saute for 1 minute. Add in chicken strips and cook until chicken is browned and cooked all the way through. Add spinach and saute for another 2-3 minutes.

In a large bowl, add spinach and chicken mixture to pasta, and then stir in the pesto/Alfredo mixture. Mix well, and top with tomatoes and cheese to serve.