- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 8 chicken breast strips
- 2 cups fresh spinach leaves
- 1 cup Alfredo sauce
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated Parmesan cheese
- Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; add spinach and saute all together for 3 to 4 minutes.
- Prepare chicken strips as directed on package until internal temperature reaches 165 degrees F. Cut chicken strips into 1 inch pieces. Set aside until ready to combine with other ingredients.
- Meanwhile, heat Alfredo sauce, 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, and then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.