Thursday, February 10, 2011

Basil Pesto Chicken Florentine


2 tablespoons olive oil

3 tsps minced garlic

4 skinless, boneless chicken breast halves (1.5-2 lbs of chicken) cut into strips

salt & pepper to taste

2 cups fresh spinach leaves (can find organic prewashed at Walmart)

4 McCormick Creamy Alfredo sauce mix (1.25 oz packages)

3 cups no fat milk

1 Bestlife buttery baking stick

1 stick of unsalted butter

2 tablespoons Basil pesto

1 (14.5 ounce) box of Barilla Plus Penne Pasta

1 tablespoon grated Romano cheese


1.Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken (salt & pepper to taste) and cook for 7 to 8 minutes. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.

2.Meanwhile, prepare Alfredo sauce.  Put  milk in medium sauce pot. Add half a package of sauce mix at a time. Keep stirring until well mixed & all packages are in. Then add 1 stick of butter & 1 stick of Bestlife buttery baking stick. When finished, stir in 2 tablespoons pesto; set aside.

3.In a large pot of salted boiling water, cook pasta according to package. Rinse under cold water and drain.

4.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

This dish is so yummy! Even my non-eating spinach boys enjoyed it very much!

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