Pesto Chicken Florentine

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


"Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce."
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.

Nutrition

• Calories
• 572 kcal
• 29%

• Carbohydrates
• 57.3 g
• 18%

• Cholesterol
• 84 mg
• 28%

• Fat
• 19.3 g
• 30%

• Fiber
• 2.5 g
• 10%

• Protein
• 41.9 g
• 84%

• Sodium
• 1707 mg
• 68%

* Percent Daily Values are based on a 2,000 calorie diet.