Description
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!
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
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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4