Alfredo Chicken Pasta Toss

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 4 cups uncooked rotini pasta or 4 cups penne (8 oz.) or 4 cups bow tie pasta (8 oz.)
• 1 1/2 cups frozen sweet peas
• 1 cup shredded carrot (2 small)
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into thin-bite size strips
• 1 (16 ounce) jar alfredo sauce
• 2 teaspoons dried basil leaves

Recipe

• 1 in 4-quart dutch oven, cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes of cooking. drain, return to dutch oven.
• 2 meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. add chicken, cook 9 to 11 minutes, stirring frequently, until chicken is no longer pink in center.
• 3 stir chicken, alfredo sauce and basil into pasta mixture in dutch oven. cook and stir over medium heat until thoroughly heated.