Pesto Chicken Florentine

Ingredients

• 2 TB olive oil
• 2 tsp garlic
• 4 boneless skinless chicken breast halved and cut into strips
• 2 c fresh spinach leaves
• 16 oz pkg dry penne pasta
• 1 TB grated Romano cheese

Homemade Pesto Alfredo Sauce

• 1 c chicken broth
• 1 c half and half
• 1/2 c whipping cream
• 1 c parmesan cheese
• 1/2 tsp garlic
• 2 TB pesto
• salt and pepper to taste

Instructions

1. In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, put on a plate to cool then add your spinach and sauté for 3-4 minutes then add to chicken plate.
2. Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
3. Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
4. Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.
   
   Source: Liluna
   
   My family would rate this 3 or 4 out of 5 stars