Tortilla Chicken Pasta Saute

Tortilla Chicken Pasta Sauté

4 tortilla crusted chicken breasts with pepper cheese filling

12 to 16 ounces raw pasta, such as farfalle

8 to 10 cherry tomatoes, cut in half

12 to 16 Kalamata olives

6 to 8 green onions, sliced

2 cups frozen corn

4 cups Alfredo sauce

2 cups salsa

4 tablespoons fresh cilantro, finely chopped

Olive oil

Cook chicken according to package instructions.

Let chicken cool slightly, then cut into bite size pieces.

Cook pasta according to package instructions. Drain pasta and hold for further use.

Prepare rest of ingredients.

Put a small amount of olive oil in large sauté pan.

Heat pan. Add vegetables and cook for 1 to 2 minutes.

Add pasta to pan and sauté until heated through.

Add Alfredo sauce and salsa. Cook for an additional 1 to 2 minutes until all ingredients are nicely coated and hot.

Top with chicken and garnish with cilantro.

Makes 4 servings.