Alfredo Pesto Sauce with Chicken and Tomatoes
 
Prep time
Cook time
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If you want to add even more flavor, add some chopped onion and crushed garlic to the chicken pieces while you are cooking them.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 6
Ingredients
  • 1 15 ounce bottle of bottled alfredo sauce or 2 cups of homemade
  • 4 ounces (1/2 cup) of your favorite basil pesto (I use half of the jar you see pictured above)
  • 1 29 ounce can diced tomatoes, drained
  • 1 lb chicken breast lightly pan fried in olive oil or grilled
  • 1 lb linguine noodles or fettuccine noodles.
  • Salt and pepper
  • Optional: Can sprinkle with Parmesan cheese and parsley if desired
Instructions
  1. Cook noodles according to package directions (make sure to generously salt the water)
  2. While waiting for noodle water to boil and for noodles to cook, prepare and cook the chicken by pan frying it in a little olive oil or throw it on the grill.
  3. When noodles are done, drain them and while they are still hot, pour in alfredo sauce, pesto and drained tomatoes. Stir until well combined and everything is coated with sauce.
  4. (you can add the chicken pieces and mix it with the sauce as well or you can leave it out of the sauce and put it on top of each serving)
  5. Serve with garlic bread and green salad if desired.
Recipe by Real Life Dinner at https://reallifedinner.com/alfredo-pesto-sauce-with-chicken-and-tomatoes-5-ingredients-20-minute-meal/