Chicken with Creamy Tomatoe Alfredo Sauce

2 tablespoons OliveOil, divided
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
2 large vine ripened tomatoes, diced
1 container (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions

Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell pepper. Cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add diced tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce.