Pesto Chicken Florentine

2 T. Olive Oil
2 cloves garlic (finely chopped)
4 skinless, boneless chicken breasts (cut into strips)
2 cups fresh spinach leaves
1 (4.5oz) pkg dry alfredo sauce mix
2 T. pesto
1 (8oz) pkg dry penne pasta
1 T 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 until no longer pink. Add spinach and saute together for 3-4 minutes.

2.Meanwhile, boil penne in salted water. Drain when done.

3.While the chicken is cooking, prepare Alfredo sauce according to package directions. When finished, stir in 2 T pesto.

4.Add chicken/spinach mixture to pasta. Stir in pesto/alfredo sauce mixture. Mix well, top with cheese and serve.

This recipe is from the website "allrecipes.com".

My husband and I both loved this (we didn't try to get our 2 year old to eat it, he had pasta with red sauce instead). You pretty much have to get the pasta cooking before starting the chicken. I found that my chicken cooked really fast and I had to wait for the pasta (though I started it at the same time as the garlic/chicken). As soon as the chicken is in the pan, start making the alfredo. This dinner is really quick (less than 30 minutes from start to finish). I happened to have some homemade pesto on hand so I used that. I also didn't buy the romano cheese. I justed used parmesean since I already had some in my fridge. Delicious!