Ingredients:

• Fiorfiore Fusilli Pasta
• 2 grilled chicken breasts, sliced
• 1 jar Alfredo sauce
• 4 tbsp Fiorfiore Pesto with PDO Basil
• 2 tbsp Fiorfiore Extra Virgin Olive Oil
• Parmesan cheese and fresh basil for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the Fiorfiore Fusilli Pasta and cook until al dente. Reserve ¼ cup of pasta water before draining.
2. Prepare the Sauce: Heat the Alfredo sauce in a saucepan over low heat. Stir in the Fiorfiore Pesto with PDO Basil and a splash of reserved pasta water to thin the sauce to your desired consistency.
3. Combine Pasta and Sauce: Toss the cooked pasta with the pesto-Alfredo sauce until evenly coated.
4. Add the Chicken: Plate the pasta and top with sliced grilled chicken breasts.
5. Garnish and Serve: Drizzle with Fiorfiore Extra Virgin Olive Oil and garnish with freshly grated Parmesan cheese and basil leaves. Serve warm.