1 (8 ounce) box bow tie pasta

1 teaspoon chopped garlic

2 tablespoons olive oil

1 cup chopped fresh spinach

1 cup broccoli florets

1 medium red pepper, roasted

1 cup grilled chicken, sliced into 1/2-inch wide pieces

1 cup prepared Alfredo sauce

1/8 cup prepared basil pesto

1 teaspoon Italian seasoning

2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10-inch sauté pan, sauté garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings.