Pesto Chicken Florentine

Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 pound chicken breasts, cut into chunks (or more)
9 oz. pkg. fresh spinach leaves
2 or 3 1.25 oz. pkg. dry Alfredo sauce mix (plus ingredients to prepare as directed on package)
4-5 tablespoons pesto
16 oz. package dry penne pasta
grated Romano cheese
2 chopped roma tomatoes

Next time I think I'll add some toasted pine nuts and quartered artichoke hearts. :-)

Directions:

1. Heat oil in a large skillet over medium high heat.  Add chicken, saute a couple of minutes, then add garlic and cook until chicken is almost cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions.  When finished, stir in pesto; set aside.
3. In a large pot of salted boiling water, cook pasta according to package directions, until al dente.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce.  Mix well, top with cheese, garnish with tomatoes and serve.