Creamy Pesto Chicken and Andouille Penne Pasta Florentine

And we know that the Son of God has come and has given us understanding, so that we may know him who is true; and we are in him who is true, in his Son Jesus Christ. He is the true God and eternal life. - 1 John 5:20

6 Chicken tenderloins cut into strips (marinade-2 T pesto and 1/4 c Italian dressing)

2 c cooked Penne Pasta  

2 heaping T Pesto

1/2 c Heavy Cream

1 inch piece Andouille sausage, diced

4 T Sun Dried tomatoes, chopped

6 small button Mushrooms, sliced

1 Green Giant plain Spinach 

2 T roasted Garlic

1 Leek, chopped

Parmesan Reggiano sprinkled on top

Whisk the pesto into the cream and set aside.

Cook spinach and set aside.

Cook penne and set aside.

Make marinade, put into gallon ziploc bag and put chicken strips in.

Marinate at least 30 minutes.

Sauté chicken along with the marinade.

Using several paper towels, wipe out some of the excess oil.

Remove from skillet and set aside.

Using same non stick skillet, add sausage, mushrooms, leeks, garlic, and sun dried tomatoes. 

Cook until veggie mixture is soft, add cooked spinach, chicken and pesto cream, sauté 2 minutes then add pasta and toss.

Sprinkle the cheese on top to serve.