Pesto Chicken Florentine

• You will need to set up a large skillet to work on this dish.
• Sauté the garlic in the hot oil for about a minute.
• Make sure you get the garlic crispy enough.
• Add chicken to it and cook for about 7-10 minutes on each side.
• One your chicken is cooked, add spinach.
• Sauté these two items together for about 4-5 minutes.
• On the other hand, cook pasta according to your portion needs.
• Rinse it properly after you’re done with the pasta.
• Add garlic to a different pan and sauté it for 1 minute.
• Add broth and bring it to a boil.
• Add the chilies and the cream as well.
• Add salt, pepper and parmesan cheese once you’ve got it thickened.
• Keep stirring constantly to avoid any stickiness.
• Once the sauce has reached the required thickness, add 2 tablespoons of pesto sauce and set aside.
• Add the chicken and spinach mixture to the pasta.
• Stir the Pesto/Alfredo sauce properly.

Mix them up well and top it off with Romano cheese.