Pesto Chicken Florentine

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 - 3 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix (or jar of lowfat Alfredo sauce)
1 packet Knorr pesto sauce mix, prepared
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

DIRECTIONS:
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.
2. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
3. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in pesto; set aside.
4. 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.
5. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.