Florentine Chicken a la Pesto

(Got this one from Skwigg, and she got it from Oxygen magazine.)

Makes 8 servings

Ingredients:

2 tbsp olive oil
4 cloves garlic, chopped
4 boneless skinless chicken breasts, chopped
4 cups fresh spinach leaves
8 oz fat free cream cheese
Pepper to taste
4 tbsp pesto
8 oz Fusilli pasta
1 tbsp Romano or Parmesan cheese, grated

Instructions:

1. Heat oil in a large skillet over medium heat. Add garlic, saute for 1 minute, add chicken and cook 7-8 minutes on each side. Add spinach and saute all together for 3-4 minutes.
2. Heat cream cheese over low heat and stir in pesto.
3. In a large pot, cook pasta for 8-10 minutes until al dente. Rinse under cold water, drain.
4. Add chicken and spinach mixture to pasta and then stir in pesto and cream cheese mixture. Mix well, top with grated cheese, and serve.

Nutrients per serving: 302 calories, 30g protein, 25g carbs, 2g fiber, 9g fat.

I made it with Barilla PLUS pasta, which is even higher in protein and fiber. Very tasty.