Prepare spaghetti according to package instructions. While spaghetti is boiling, cook chicken tenderloins with olive oil (1-2 tbsp) and salt and pepper (to taste) in a large skillet over medium heat. When chicken is nicely browned and cooked through, remove from skillet and cut into small pieces.

When spaghetti is done, drain and set aside. Using the same large skillet the chicken was cooked in, add Bertolli Alfredo Sauce, cream of chicken soup and tomatoes and diced green chilies. Stir over medium-high heat for about 5 minutes or until it the sauce is nicely incorporated and heated through. Add chicken and spaghetti. Top with fresh basil!