2 tbsp EVOO
2 cloves of garlic, chopped
1 lb chicken breasts, skinless, boneless, cut into strips
2 c fresh spinach, washed and coarsely chopped
1-4.5oz packet of Alfredo dry mix (I used Knorr so I also needed 1 3/4 c milk and 1 tbsp butter)
2-3 tbsp pesto sauce, divided
8 oz penne or rotini pasta (I prefer whole wheat pasta)
1/4 c parmesan cheese, shredded
1/2 c cherry tomatoes, quartered
Heat EVOO in a large skillet over medium high heat. Add garlic to pan and saute for 2 minutes. Add chicken and cook 5-7 minutes on each side until chicken is close to being cooked through. Add spinach and saute until spinach wilts down, turning, about 3-4 minutes. Remove from heat and keep warm. Start cooking pasta as directed. Begin preparing Alfredo sauce according to packet directions. If using Knorr packet, be sure sure to stir constantly as not to burn sauce on bottom of pan. Add 2 tbsp pesto sauce to Alfredo sauce and set aside, keeping warm. Place pasta in large bowl, add chicken spinach mixture and stir in sauce. Mix well. Top with remaining pesto, tomatoes and cheese.
Serve with garlic bread and side caesar salad for a meal for 4.
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