2 TB olive oil ▢2 tsp minced garlic ▢4 boneless skinless chicken breast halved and cut into strips ▢2 c fresh spinach leaves ▢16 oz pkg dry penne pasta ▢1 TB grated Romano cheese Homemade Pesto Alfredo Sauce ▢1 c chicken broth ▢1 c half and half ▢1/2 c heavy whipping cream ▢1 c parmesan cheese ▢1/2 tsp minced garlic ▢2 TB pesto ▢salt and pepper to taste
One minute is sufficient to sauté garlic in heated oil in a large skillet. Cook the chicken for an additional 7 to 8 minutes per side.
After the chicken is fully cooked, incorporate the spinach and simmer for an additional 3 to 4 minutes.
Meanwhile, prepare the pasta per the instructions on the container. After rinsing with lukewarm water, allow to drain.
To make Alfredo sauce, sauté garlic in a separate pan for one minute. Allow the broth to simmer. After that, incorporate half-and-half, whipping cream, pepper, salt, and parmesan cheese.
Permit the liquid to congeal and heat for several minutes. After the sauce has thickened to the desirable consistency, incorporate 2 tablespoons of pesto sauce into the mixture
Add the pesto and Alfredo sauce to the pasta along with the chicken and spinach mixture. After thoroughly combining, garnish with Romano cheese. Maintain service.