Chicken with Pesto Alfredo
1 pound boneless chicken breasts
1 tablespoon olive oil
1 14.5-ounce jar RagÃº Alfredo Classic Pasta Sauce
2 tablespoons prepared pesto sauce
8 ounces bow tie pasta – 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.