Chicken Florentine Pesto Pasta
Ingredients
8 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cubed
Salt and pepper to taste
3 garlic cloves, minced
2 cups baby spinach
1 cup cherry tomatoes, halved
1/2 cup pesto sauce
1/4 cup grated Parmesan cheese
Instructions
Cook Pasta:
Cook penne according to package instructions. Drain and set aside.
Cook Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until no longer pink, about 5-7 minutes.
Combine:
Add garlic, spinach, and cherry tomatoes to the skillet. Cook until spinach is wilted. Stir in pasta, pesto, and Parmesan cheese. Serve immediately.
