1 pound of boneless chicken breasts
1 tablespoon of olive oil
One 14.5-ounce jar Ragú Alfredo Classic Pasta Sauce
2 tablespoons of prepared pesto sauce
8 ounces of bow tie pasta, cooked and drained

Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or until chicken is thoroughly cooked. In a saucepan, gently heat Alfredo sauce over low heat, stirring occasionally; add pesto to sauce and heat thoroughly. Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with chicken.