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Thursday, February 10, 2011
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!