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, sauté for 1 minute; then add chicken and cook for 7-8 minutes on each side.
When chicken is no longer pink inside, add spinach to pan and sauté all together for 3-4 minutes.
In a saucepan, 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!