“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Pesto Chicken Florentine


2 TB Olive Oil
2 cloves Garlic, minced
1 tsp. Lemon Pepper
1 tsp. Garlic Salt
4 Chicken Breasts, cut into strips
2 cups Fresh Spinach
1 jar Alfredo Sauce
2 TB pesto
8oz pkg Penne Pasta
1 TB grated Romano Cheese
'May my spoken words and unspoken thoughts be pleasing even to you, O Lord my rock and my Redeemer.' Psalm 19:14


Created on March 7th, 2006

Season chicken with lemon pepper and garlic salt.
Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7-8 minutes on each side.
When chicken is not longer pink inside; add spinach to pan and saute all together for 3-4 minutes.

In a sauce pan, heat alfredo sauce. Add pesto and set aside.

Cook pasta according to package directions. Rinse under cold water and drain. Add pasta to chicken/spinach mixture; stir in pesto/alfredo sauce. Mix well. Serve and top with Romano cheese. Enjoy!

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