Pesto Chicken Florentine

01Method

1. 1

   Warm the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute, then add the chicken strips and cook about 7 to 8 minutes per side. Once the chicken is nearly cooked through, add the spinach and continue cooking together for 3 to 4 minutes.

2. 2

   While the chicken cooks, prepare the Alfredo sauce following the package directions. Once ready, stir in the pesto and set aside.

3. 3

   Bring a large pot of salted water to a boil and cook the pasta for 8 to 10 minutes until al dente. Drain and rinse under cold water.

4. 4

   Combine the chicken and spinach mixture with the drained pasta, then pour in the pesto Alfredo sauce and stir everything together. Top with Romano cheese and serve.