1 box bow tie pasta, cooked and drained
2 or 3 boneless chicken breasts
1 (16 oz.) jar garlic alfredo sauce (white)
1 jar basil tomato sauce

Boil chicken breast until tender. Cut into chunks; brown in vegetable oil. Add alfredo sauce and tomato sauce. Simmer a few minutes, then add mixture to cooked pasta. Stir until mixed well. Add salt, if desired.