Pesto Chicken Florentine -- skinny style

yum

Servings: 4ready in: 1 hour

• 2 tablespoons olive oil
• 2 or 3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 chopped pepper
• 4 skinless, boneless chicken breast halves - cut into strips
• 3 cups fresh spinach leaves
• 1 package Alfredo sauce* 
• 3 tablespoons pesto
• 8 oz dry pasta
• 1 tablespoon grated Romano cheese
• chicken seasoning and/or tenderizer

*If you don't have an alredo sauce, here's a recipe for an easy and tasty one  http://allrecipes.com/Recipe/Alfredo-Sauce-2/Detail.aspx

1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken, onion, and pepper--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.
2. 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.
3. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

thank you allrecipes

 http://allrecipes.com/Recipe/Pesto-Chicken-Florentine/Detail.aspx