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 Fusilli in salted water until al dente. Reserve ¼ cup pasta water.
2. Heat Alfredo sauce in a saucepan over low heat. Stir in the Basil Pesto and a splash of pasta water to thin the sauce.
3. Toss the cooked pasta with the sauce. Add sliced grilled chicken on top.
4. Drizzle with olive oil and garnish with Parmesan and fresh basil.