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Chicken Florentine


4 skinless, boneless chicken breast halves
3 cups fresh spinach leaves
4 cloves garlic
1 package Alfredo sauce
2 tablespoons olive oil
8 ounce package penne pasta
3 tablespoon grated Romano cheese


1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being 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. Set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in Alfredo sauce. Mix well, top with cheese and serve.