Ingredients
2tbspolive oil
2tspgarlic
4chicken breast,boneless skinless, halved and cut into strips
2cupfresh spinach leaves
16ozdry penne pasta
1tbspromano cheese,grated
1cupchicken broth
1cuphalf and half
½cupwhipping cream
1cupparmesan cheese
½tspgarlic
2tbsppesto
salt and pepper,to taste
Preparation
In a large skillet, sauté the garlic in hot oil for 1 minute. Add the chicken and cook for 7 to 8 minutes on each side.
Once the chicken is cooked through, add the spinach and sauté together for 3 to 4 minutes.
Cook pasta according to package directions. Rinse under cool water and let drain.
Add the garlic to a separate pan and sauté for 1 minute. Add the broth, then let bubble. Then, add the half and half, whipping cream, salt and pepper and parmesan cheese
Whisk constantly until combined. Allow the liquid to heat up and thicken for a few minutes. Once the sauce has reached the desired thickness, add 2 tablespoons of pesto sauce. Set aside.
Add the chicken/spinach mixture to the pasta and stir in the Pesto/Alfredo sauce. Mix well, then top with Romano cheese.
Serve, and enjoy!
