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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
Directions:
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.
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