1The day before make the pesto. In a blender add the 1 handful of spinach, the onion, mrs. dash, pepper, parmesan cheese. Turn the blender on an drizzle half v8 slowly. Once blended add the rest of the spinach. Finish drizzling the v8 juice in. Chill for at least 24 hours to bring out the flavors.
2Have Vegetables and chicken sliced and ready the night before. Store in fridge until ready to use.
3cook pasta according to directions
4In a large stove top dish under medium heat add the garlic butter spread. Allow to melt. Add the Peppers, onion and chicken. Saute until crisp tender. Add the drained tomatos.
5Drain the pasta and add to the peppers and onions, mix to combine.
6Take the pesto and add as much or as little as you like! Store the rest in refridgerator.
7Add the mozzarella cheese, stir until cheese is through and through, and melted. Enjoy