Pesto Chicken Florentine

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.

Meanwhile, prepare according to package directions.

When finished, stir in 2 tablespoons pesto; set aside.

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.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce.

Mix well, top with cheese and serve.