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. When finished, stir in 2 tablespoons pesto; 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 pesto/Alfredo sauce. Mix well, top with cheese and serve.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 197 (15%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 454.1mg||140 %|
|Sodium 584.4mg||20 %|
|Potassium 1980.7mg||52 %|
|Total Carbohydrate 128.8g||38 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 127.4g|
|Protein 141.2g||202 %|
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Calories per serving: 1310
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