pesto chicken florentine

recipe courtesy of allrecipes.com (adapted a bit)

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
1 bag fresh spinach leaves
1 jar alfredo sauce (i used bertoli's light version)
2 tablespoons pesto
1 (8 ounce) package dry penne pasta (i used some veggie rice pasta i had on hand)
1 tablespoon grated Romano cheese

Directions

1. season chicken (salt, pepper, a little tony's) and cook in 1-2 tbsp heated oil for 7 to 8 minutes on each side.
2. remove chicken from skillet once cooked and place in foil, covered.
3. in same skillet, heat 1 more tbsp oil over medium. add garlic, saute for 1 min. add spinach and saute all together for 3 or so minutes.
4. add alfredo and 2 tablespoons pesto; set aside.
5. in a large pot of boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken to sauce and then toss in pasta. top with cheese and serve.

notes; very easy and delicious! a variation i read on this said to top with diced tomatoes before serving. yum! oh, the possiblities...sun dried tomatoes, pine nuts...

also, it reheats beautifully. i even froze some. we'll see how that comes out when i use it on a busy night!