Wasn't feeling the spinach tonight. I wanted pasta. Went to allrecipes.com for some alfredo sauce ideas and took it from there. Here's what I made:
Chicken Pesto Alfredo
1/2 cup half & half
1/2 cup whipping cream
1/2 stick butter
approx 1 to 1 1/4 cup grated Parmesan cheese from the can
3 teaspoons of Trader Joe's Basil Pesto
a few cranks of fresh ground pepper
Melt the butter in a medium saucepan over low-medium heat. Once the butter is melted, add the creams and wisk in the parmesan gradually. Add pesto 1 teaspoon at a time, wisking frequently. When the sauce has reached your preferred consistency, toss over shredded chicken. Mmmmm.
I'd say I used about 1/2 cup of the sauce and 1 1/4 cup of chicken. There's enough chicken and sauce from the bird and the mixture to make about three more servings. Yowza.