Pesto Chicken Florentine


2 tbsp olive oil
2 cloves garlic, chopped
4 chicken breasts, cut into strips
2 cups spinach leaves
8 oz dry penne pasta
1 tbsp romano cheese

Alfredo sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic
1 1/2 cups grated parmesan
1/4 cup parsley

1 clove garlic
1 bunch of fresh basil
1/2 cup grated parmesan cheese
Olive oil


Peel the garlic, then pound in a mortar and pestle with a pinch of salt. Roughly chop the basil, then bash to a paste in the mortar and pestle. Add the pinenuts to the mix and pound, then add in half the parmesan. Drizzle a little oil in to bind together, then add the rest of the cheese and season with salt and pepper.

Heat oil in a large skillet on medium high heat, then add the garlic and saute for 1 minute or until fragrant. Cook the chicken about 8 minutes per side, then add spinach and saute. Set aside.

In a large pot of boiling water that has been salted, cook pasta according to package directions. Rinse under cold water and drain.

Melt butter in a saucepan on medium low heat. Add cream and simmer for 5 minutes, then add the garlic and cheese. Whisk quickly while heating through. Stir in parsley and 2 tbsp pesto.

Mix together with chicken and serve.


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