Italian Recipes
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| Ingredients |
| 1 |
Skinless and boneless chicken breasts cut into strips
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4 |
| 2 |
Fresh spinach leaves |
2 cups |
| 3 |
Pesto |
2 tablespoons |
| 4 |
Garlic, finely chopped |
3 cloves |
| 5 |
Alfredo sauce |
2 cups |
| 6 |
Dry penne pasta |
1 package |
| 7 |
Romano cheese, grated |
1 tablespoon |
| 8 |
Olive oil |
2 tablespoons |
| Method |
Heat oil in a large skillet, add garlic and cook for 1 minute. Now add chicken
and cook for 10 minutes on each side, until lightly browned; now add spinach
and saute all together for 5 minutes.
In a large pot, boil good quantity of water, add the pasta and salt and cook
according to the package directions. Drain and pour into a serving platter.
Add warm alfredo sauce and chicken-spinach mixture to it. Toss well to coat
all over; top with cheese and serve.
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| Servings -5 |
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| Introduction
of the dish |
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In a large pot, boil good quantity of water, add the pasta and salt and cook
according to the package directions. Drain and pour into a serving platter.
Add warm alfredo sauce and chicken-spinach mixture to it. Toss well to coat
all over; top with cheese and serve.
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| Served
With... |
Any salad or soup.
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