1 cup penne or orecchiette, uncooked (your soup, your choice)
6 oz. oven-roasted diced chicken breast (I use Tyson brand)
4 cups fresh spinach, chopped
1 jar - 7 ounces roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1 tsp. Beazell's Cajun Seasoning
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
1 tablespoon shredded Parmesan cheese.
Cook pasta according to package directions. Meanwhile, in a large saucepan, sauté the chicken, spinach, red peppers, rosemary, Beazell's Cajun Seasoning in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.
Drain pasta and add to the soup. Sprinkle with cheese.