Name: Pesto Chicken Florentine
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Garlic, finely chopped - 2 cloves; Skinless, boneless chicken breast halves - cut into strips - 4; Fresh spinach leaves - 2 cups; Dry Alfredo sauce mix - 1 (4.5 ounce) package; Pesto - 2 tablespoons; Dry penne pasta - 1 (8 ounce) package; Grated Romano cheese - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Chicken Florentine

1. Olive oil - 2 tablespoons

2. Garlic, finely chopped - 2 cloves

3. Skinless, boneless chicken breast halves - cut into strips - 4

4. Fresh spinach leaves - 2 cups

5. Dry Alfredo sauce mix - 1 (4.5 ounce) package

6. Pesto - 2 tablespoons

7. Dry penne pasta - 1 (8 ounce) package

8. Grated Romano cheese - 1 tablespoon

How to cook deliciously - Pesto Chicken Florentine

1. Stage

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. Stage

Meanwhile, prepare Alfredo Sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

3. Stage

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. Stage

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.