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Chicken Florentine with Pesto Sauce

4.6
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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner
Chicken Florentine with Pesto Sauce
Ingredients
  • 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
1
Preheat the skillet by heating a generous amount of oil over an elevated heat setting. Introduce minced garlic into the pan and cook for a minute, allowing its flavors to unfold. Next, add boneless chicken breast pieces and sear for 7-8 minutes on each side, or until they reach a state of near-cooked-through tenderness. At this point, add a handful of fresh spinach leaves and stir-fry everything together for 3-4 minutes.
2
Meanwhile, prepare the Alfredo sauce by following the package instructions. Once complete, blend in 2 tablespoons of a vibrant green herb paste to give it an added layer of depth. Set the sauce aside for later use.
3
In a large container filled with salted, boiling water, cook pasta to the desired level of doneness. This should take 8-10 minutes, or until it reaches an al dente texture. Once cooked, rinse the pasta under cold running water and drain excess moisture.
4
Combine the chicken and spinach mixture with the cooked pasta, stirring in the prepared Alfredo sauce infused with herb paste. Mix everything together until well combined, then top with a generous amount of grated cheese and serve immediately.