- 8 ounces linguine, uncooked
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast fillets
- 1 (8 ounce) package sliced fresh button mushrooms
- 1 cup prepared Alfredo sauce
- 1 cup chicken broth
- 1 (7 ounce) package Borden® Shred Medleys™ Pesto Parmesan Shredded Cheese, seasoned according to package directions, divided
- 1/4 cup tomatoes, diced
- 1/4 cup green onions, chopped
- COOK linguine according to package directions; drain.
- HEAT oil in nonstick skillet over medium heat; add chicken and saute for 6 to 8 minutes, or until fully cooked. Remove chicken from skillet, diagonal-slice and reserve.
- ADD mushrooms to hot skillet and cook until golden, stirring often.
- STIR in sauce and broth; simmer over low heat. Add reserved chicken, 1 1/2 cups seasoned cheese, tomatoes and onions to skillet; heat until cheese melts.
- DIVIDE pasta equally among plates. Top with pesto cheese pasta sauce.
- GARNISH plates with remaining seasoned cheese.