1 lb chicken breasts, cut into bite-sized pieces
1 green or red pepper, sliced (or half of each...it looks really pretty that way)
1 cup mushrooms, sliced
1 lb penne rigate
1/2 tsp red pepper flakes (or more, depending on how spicy you like it)
1 450 ml jar (12 oz) Alfredo sauce
2 heaping tbsp pesto
Put a large pot of salted water on to boil. Add pasta when boiling.
In a frying pan over medium high heat, heat 1 tbsp oil and saute chicken for about 3-4 minutes. Season with salt and pepper, add mushrooms and chili flakes and continue to fry a few more minutes until no longer pink. Add sliced peppers and saute for about 4-5 minutes (this still leaves them with a bit of crunch which is how my husband loves it...if you like them softer, add them with the mushrooms). Once all the veggies and chicken is sauteed, add the jar of alfredo and pesto. Stir and turn down heat to low. Simmer for a couple minutes until the pasta is done.
Drain pasta and toss with sauce.
