2 tablespoons olive oil2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons Pesto
1 (8 ounce) package Penne pasta (I used whole wheat)1 tablespoon grated Romano cheese (I just used an Italian blend)
2.) Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3.) Cook pasta according to package directions. Drain and rinse under cold water.
4.) Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.