Cook diced chicken breasts in large skillet on low- medium heat for 5 min. In the meantime, boil hot water as directed on pasta directions.

Add diced onions, dried pepper, pesto, lemon juice, garlic, salt and pepper to skillet.

Finish cooking chicken until it is completely cooked.

When pasta is finished cooking, drain the water. Add alfredo sauce to pasta and let simmer.

Add ricotta cheese to skillet and mix.

Place one serving of pasta on a dish/plate. Add one serving of the chicken, spinach, and tomato mixture on top.

Salt and pepper to taste.

This recipie can be garnished with fresh spinach, parmesan, or fresh basil.

kmurcks 2/2013