Chicken alfredo

From: Kyle Baker

1 lb. boneless chicken breast
1 onion sliced thin
1/2 jar artichoke hearts
12-20 black olives quartered
1 package alfredo sauce
2 tbs olive oil
1 tblspoon pesto
1/2 cup mixed wild mushrooms soaked in hot water 15 minutes

dice chicken breast and mix with
1 tsp smoked salt
1 Tbspn olive oil
ground pepper
2 Tblspn white wine

sautee onion
add chicken mixture
15 minutes

add artichoke hearts and drained musrooms let cool

cook Alfredo sauce and when done to almost thick add to chicken mixture
cook 1lb Fettucine or Linguine
when almost al dente reheat alfredo mix
divide pasta on plates and spoon Alfredo sauce over serve