Pesto Chicken Alfredo Recipe

Name: Pesto Chicken Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings, 1/4 recipe each
Ingredients: 220 g fettuccine , uncooked; 1 Tbsp. extra virgin olive oil; 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces; 1/2 lb. (225 g) sliced fresh mushroom s; 1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce; 1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce; 6 green onions , thinly sliced, divided

Ingredients

220 g fettuccine , uncooked
1 Tbsp. extra virgin olive oil
1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
1/2 lb. (225 g) sliced fresh mushroom s
1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce
1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce
6 green onions , thinly sliced, divided

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings, 1/4 recipe each

Instructions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and mushrooms; cook 8 to 10 min. or until chicken is done, stirring frequently. Add pasta sauces and all but 1/4 cup onions; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
3. Drain pasta. Serve topped with pasta sauce mixture and remaining onions.

Dinner