• 8 ounces linguine, uncooked
• 2 tablespoons extra virgin olive oil
• 4 boneless, skinless chicken breast fillets (about 1 lb. total)
• 1 (8 oz.) container sliced fresh button mushrooms
• 3/4 cup prepared Alfredo sauce
• 1 1/4 cups fat-free half and half
• 1 teaspoon sea salt
• 1 1/2 cups pesto Parmesan Mozzarella shredded cheese, seasoned according to package directions
• 1/2 cup tomatoes, diced
• 1/4 cup green onions, chopped
• Pesto Parmesan Mozzarella shredded cheese, seasoned according to package directions

Cook linguine according to package directions; drain. Heat oil in nonstick skillet over medium heat; add chicken and saute for 6 to 8 minutes, or until fully cooked. Remove chicken from skillet, diagonal-slice and reserve. Add mushrooms to hot skillet and cook until golden, stirring often. Stir in Alfredo sauce, half and half and sea salt; simmer over low heat. Add reserved chicken, 1 1/2 cups seasoned cheese, tomatoes and onions to skillet; heat until cheese melts. Divide pasta equally among plates. Top with pesto cheese pasta sauce. Garnish plates with remaining seasoned cheese if desired.