Made this tonight and I love it! It's a mild pesto flavor which I liked. I substituted broccoli instead of chicken and it was so good!
8 oz linguine, cooked al dente
2 TBS olive oil
4 boneless, skinless chicken breasts, sliced into strips
1 8 oz container of mushrooms, sliced
1 cup alfredo sauce (we like Classico brand)
1 cup chicken broth
1 TBS Pesto
1 cup mozzerella cheese, grated
1/3 cup parmesan cheese, grated
1 tomato, diced
1/3 cup green onions, chopped
- Heat oil in skillet and add strips of chicken, cook fully. Remove chicken from skillet and add the mushrooms. Cook until golden, stirring often. Stir in alfredo sauce and broth, simmer. Add chicken, cheeses, pesto, tomatoes, and onion to skillet. Heat until cheese is melted. Serve over hot linguine noodles.
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