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Chicken Mushroom Florentine

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I love a recipe that looks like I spent a lot of time on it, but in reality it was simple and quick!  This Chicken Mushroom Florentine falls right into that category.  I was able to come home from work and whip this up for dinner.  The Pesto adds just a little extra flavor and you will have everyone believing that you spent all day in the kitchen.  At least my family did!

Chicken Mushroom Florentine
 
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Recipe type: Main
Ingredients
  • 4 chicken half breasts, sliced into strips
  • 2 cloves garlic (I used the minced garlic that you can buy in a jar, 1 tsp. equals 2 cloves garlic)
  • 2 Tbsp. Olive Oil
  • ¼ cup onion chopped (optional)
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach
  • 1 4.5 oz. pkg. Alfredo Sauce mix
  • 2 Tbsp. Pesto
  • 1 8 oz. pkg. Penne pasta
  • 2 Tbsp. grated Romano Parmesan cheese
Instructions
  1. Heat oil over medium high heat. Add the garlic and sauté for 1 minute. (If adding onion, sauté it at the same time.) Add the chicken and cook for 7-8 minutes on each side until not pink in the middle. Add the mushrooms and spinach and sautee for about 3-4 minutes.
  2. Meanwhile, prepare the alfredo sauce by following the package directions. (I used the Knorr brand and added 1¾ cups milk, 1 Tbsp. butter and cooked till it starts to thicken.)
  3. Cook Penne pasta in boiling salt water for 8-10 minutes, or until al dente. Rinse under cold water and drain.
  4. Add the chicken and alfredo sauce to the pasta and toss well.
  5. Add salt and pepper to taste.
  6. Top with the grated Romano Parmesan cheese, and ENJOY!!!
  7. From start to finish, this should take you less than and hour!

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