Pesto Chicken Florentine

• 2 tablespoon extra virgin olive oil
• 2 cloves garlic, chopped finely
• 4 boneless, skinless chicken breasts
• 2 cup fresh spinach leaves
• 1 package dry alfredo sauce
• 2 tablespoon pesto
• 1 cup dry penne pasta
• 1 tablespoon grated romano cheese

Directions

1. Heat oil in a covered skillet over medium heat. Add garlic and saute for 1 minute. Add chicken and cook for 6 to 7 minutes on each side. When chicken is close to being cooked through (juices run clear), add spinach and saute all together for 2 to 3 minutes.

2. Prepare Alfredo sauce according to package directions. Stir in 2 Tablespoons Pesto, set aside for use later.

3. Cook pasta in lightly salted water for 8 to 10 minutes (until al dente.) Rinse under cold water and drain.

4. Add ingredients together in covered skillet. Mix well, top with cheese and serve.