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


Step - 1

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. 

Step - 2

Meanwhile, prepare the pasta per the instructions on the container. After rinsing with lukewarm water, allow to drain.  

Step - 3

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.  

Step - 4

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 

Step - 5

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.  

Step - 6

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