Pesto Chicken Alfredo

Ingredients:
- 220 g fettuccine, uncooked
- 1 Tbsp. extra virgin olive oil
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 lb. (225 g) sliced fresh mushrooms
- 1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce
- 1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce
- 6 green onions, thinly sliced, divided

Directions:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat.
- Add chicken and mushrooms; cook 8 to 10 min.
- or until chicken is done, stirring frequently.
- Add pasta sauces and all but 1/4 cup onions; stir.
- Simmer on medium-low heat 3 to 5 min.
- or until heated through, stirring occasionally.
- Drain pasta.
- Serve topped with pasta sauce mixture and remaining onions.