Florentine Pasta Salad
1 (7 oz) pkg basil and pesto sauce
1 (9 oz) pkg fresh fettuccine
2 tbl. lemon juice
2 c. fresh spinach, in bite size pieces
1 c. grape tomatoes
Sliced red onions to taste
1 can artichoke hearts, quartered
2 chicken breasts, cooked and cut into bite size pieces
Cook the fettuccine according to the package directions. Drain thoroughly under cool water, set aside.
In a large mixing bowl, combine pesto sauce and lemon juice. Add the fettuccine and toss well. Add all the remaining ingredietns and toss until well coated.
Top with parmesan cheese and either serve immediately at room temperature or store in the fridge and serve cold.