COOKERY

1 1/2 cups Alfredo sauce, store-bought or your favorite recipe

1/4 cup pesto

4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut

1/2 cup broccoli florets

1/4 cup red bell pepper, roasted, 1/4-inch julienne cut

1/4 cup flat-leaf spinach

8 ounces penne pasta, cooked

1 tablespoon Parmesan cheese, shaved

Focaccia bread, to garnish

In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.

Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.

Makes 1 generous serving or 2 to 3 regular portions.