Pesto Chicken Alfredo

• 220 g fettuccine, uncooked
• 1 Tbsp. extra virgin olive oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb. (225 g) sliced fresh mushrooms
• 1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce
• 1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce
• 6 green onions, thinly sliced, divided

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken and mushrooms; cook 8 to 10 min.
4. or until chicken is done, stirring frequently.
5. Add pasta sauces and all but 1/4 cup onions; stir.
6. Simmer on medium-low heat 3 to 5 min.
7. or until heated through, stirring occasionally.
8. Drain pasta.
9. Serve topped with pasta sauce mixture and remaining onions.

extra virgin olive oil, chicken breasts, mushrooms, pasta sauce, tomato, green onions

Taken from www.kraftrecipes.com/recipes/pesto-chicken-alfredo-189012.aspx (may not work)