1 1/2 cups Alfredo sauce, store-bought or your favorite
1/4 cup pesto
4 ounces chicken breast, boneless, skinless, grilled and
1/4-inch julienne cut
1/2 cup broccoli florets
1/4 cup red bell pepper, roasted, 1/4-inch julienne cut
1/4 cup flat-leaf spinach
8 ounces penne pasta, cooked
1 tablespoon Parmesan cheese, shaved
Focaccia bread, to garnish
In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the
pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and
spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.
Continue to heat until the sauce clings to the pasta. Garnish with shaved
Parmesan and serve with focaccia.
Makes 1 generous serving or 2 to 3 regular portions.
From Rainforest Cafe