Chicken with pesto alfredo
Yield: 4 Servings
Ingredients:
- 1 lb Boneless chicken breasts
- 1 tb Olive oil
- 1 jar (14.5 oz.) Rag=FA Alfredo -Classic Pasta Sauce
- 2 tb prepared pesto sauce
- 8 oz bow tie pasta
Instructions:
-cooked and drained Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or until chicken is thoroughly cooked. In a saucepan gently heat Alfredo sauce over low heat stirring occasionally; add pesto to sauce and heat thoroughly. Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with chicken.
