Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 garlic cloves , finely chopped

  3. 4 boneless skinless chicken breast halves , cut into strips

  4. 2 cups fresh spinach leaves

  5. 1 alfredo sauce mix

  6. 2 tablespoons pesto sauce

  7. 1 (8 ounce) package dry penne pasta

  8. 1 tablespoon romano cheese , grated

Instructions Jump to Ingredients ↑

  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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