Ingredients

1 lb. boneless, skinless chicken breast, cubed

3 TB olive oil

1/2 onion, diced

1 can diced tomatoes with garlic

1 can chicken broth

1 jar white alfredo sauce

1/2 small jar prepared pesto sauce

1 can navy beans, drained

8 oz fresh spinach

1 lb pasta

salt

pepper

red pepper

Preparation

  1. Saute chicken in 1 1/2 TB olive oil. Set aside.
  2. Bring water to boil for pasta; put pasta in once boiling. Follow directions on pasta box for al dente.
  3. Saute onion in remaining olive oil until soft.
  4. Add can of tomatoes to the onions. Simmer for a few minutes until some of the liquid evaporates.
  5. Stir in alfredo sauce, chicken broth, and pesto sauce. Bring to a simmer
  6. Add drained beans to the pot!
  7. Continue to simmer while pasta finishes cooking.
  8. When pasta is cooked al dente, drain pasta and add to pot along with cooked chicken and chicken juices (EW!).
  9. Toss with sauce to heat chicken through.
  10. Add spinach and toss until spinach wilts.
  11. Salt, pepper, red pepper to taste.