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Fiery Pesto Alfredo Chicken

Fiery Pesto Alfredo Chicken

Yield: 12 servings.

12 Tyson® Top-Crusted Garlic-Focaccia Breast Filets, Ready-to-Cook, Breaded, 4-oz.

7 1/2 cups Alfredo sauce, commercially prepared, warm
1 1/2 cups sun-dried tomato pesto, commercially prepared
1/4 cup guajillo chili pepper, ground

24 cups fettuccini, cooked al dente, drained, hot
1/4 cup pine nuts, toasted
1/4 cup parsley, flat-leaf, fresh, coarse-chopped as needed for garnish, tortilla strips as needed for garnish, shaved Parmesan cheese

Place chicken breast filets on lined baking sheets and bake in preheated conventional oven at 400°F for 20-23 minutes, or until chicken is no longer pink. For extra crispness, broil for 2 to 3 minutes, or until golden brown. Or, bake in preheated convection oven at 350°F for 15-18 minutes. Keep warm above 140°F.

For Red Chile Pesto Alfredo Sauce: Combine Alfredo sauce, sun-dried tomato pesto and guajillo chili pepper in saucepan and whisk to blend. Heat over mediumlow heat for 5 minutes, stirring frequently. Keep warm.

To assemble single serving: Portion 2 cups pasta on plate. Top with 3/4 cup sauce. Arrange 1 chicken filet over pasta. Portion 1 tsp. pine nuts and 1 tsp. parsley over pasta. Garnish with tortilla strips and shaved Parmesan cheese.