2 tbsp olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breasts, cut into strips
2 cups fresh spinach leaves
16oz jar alfredo sauce
2 tbsp pesto ("Classico" brand Basil Pesto works very well)
8oz package dry penne pasta
1 tbsp grated romano cheese
Salt and pepper to taste
Once the water for your pasta is on, heat olive oil in a large skillet over medium high heat. Add garlic, saute for 1 minute, then add the chicken, seasoned with as much salt and pepper as you prefer, and cook until no longer pink and juices run clear. Add spinach, and saute all together for 3-4 minutes.
Heat alfredo over medium heat until bubbly, then add the 2 tablespoons pesto. Mix well. Reduce heat and let gently simmer, stirring occasionally.
In the large pot of boiling salt water, cook pasta for 8 to 10 minutes, or until al dente. Drain and rinse with cold water.
Combine the pasta with the chicken/spinach mixture. Now add the alfredo/pesto mixture and mix well.
Top with romano cheese and serve.
Chicken Pesto Florentine
Chicken Pesto Florentine
Last edited by Calixte on August 27, 2003, 4:51 pm, edited 1 time in total.
Breeka/Calixte
