Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 cloves garlic, finely chopped
- •4 skinless, boneless chicken breast halves - cut into strips
- •2 cups fresh spinach leaves
- •1 (4.5 ounce) package dry Alfredo sauce mix
- •2 tablespoons pesto
- •1 (8 ounce) package dry penne pasta
- •1 tablespoon grated Romano cheese
Instructions
- Heat oil in a large skillet over medium high heat. Add garlic, saute 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 saute all together for 3 to 4 minutes.
- Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
- 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.
- Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
Nutritional Facts
Per 4 servings
- Calories: 572
- Carbohydrate: 57g
- Fat: 19g
- Fiber: 3g
- Protein: 42g
- Sugar: 2g
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