2 TB olive oil
4 boneless skinless chicken breast, halved and cut into strips
2 cups fresh spinach leaves
2 TB pesto
1-16 oz package dry penne pasta
1 TB grated Romano cheese
Homemade Alfredo Sauce :
1 cup chicken broth
1 cup half half
½ whipping cream
1 cup parmesan cheese
½ tsp. garlic
salt and pepper
-In a large skillet, saute garlic in hot oil, for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, add your spinach and saute together for 3-4 minutes.
-Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
-Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
-Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.