Sooo Good! Pesto Chicken Florentine

2-3 T olive oil
2 cloves minced garlic
4 boneless skinless chicken breasts, cut into strips
8 oz. sliced fresh mushrooms
2 cups fresh spinach leaves, cut into julienne
2 Tablespoons pesto (out of a jar is fine)
8 oz dried penne rigatte pasta (plain penne will work fine as well)
1- 4.5 oz. package dry Alfredo sauce mix
1/4 cup shredded parmesan or romano cheese

Cook pasta in salted water just until al dente. Rinse in cold water and set aside while preparing the rest of dish.
Heat oil in a large skillet over med/high heat. Add chicken and garlic and saute for 10-15 minutes, turning often, until chicken is no longer pink. Add mushrooms and cook 3-5 minutes longer. Add the spinach and saute 2-3 minutes longer (just to wilt the spinach). Prepare Alfredo sauce according to package directions; stir in pesto; set aside. Add cooked pasta to the chicken mixture and stir to reheat pasta. Pour sauce over all and stir to combine well. Top with shredded cheese. Serve with a good bread to sop up the sauce. This was awesome! I would have been thrilled to be served this in a restaurant and my whole family loved it!