Pesto Chicken Florentine

Ingredients

• olive oil (2 tablespoons)
• garlic (2 cloves)
• chicken breast (4 )
• fresh spinach leaves (2 cups)
• dry Alfredo sauce mix (1 (4.5 ounce) package)
• pesto (2 tablespoons)
• dry penne pasta (1 (8 ounce) package)
• grated Romano cheese (1 tablespoon)

Instructions

1. Heat oil in a large skillet over medium high heat. Add garlic, sauté 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 sauté 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 and spinach mixture to pasta, then stir in pesto and Alfredo sauce. Mix well, top with cheese and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 572
• fat: 19 g
• sats: 6 g
• carbs: 57 g
• fibre: 3 g
• protein: 42 g
• salt: 1.707 g