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| Photo: Alfredo Chicken Pasta Toss Recipe |
Shaped pasta tossed with veggies and chicken are smothered in Alfredo sauce for a masterfully simple dinner entree.
prep time 25 min
total time 25 min
ingredients 7
servings 5
Ingredients
4 cups uncooked rotini, penne or bow-tie (farfalle) pasta (8 oz)
1 1/2 cups Green Giant® frozen sweet peas (from 1-lb bag)
1 cup shredded carrots (2 small)
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into thin bite-size strips
1 jar (16 oz) Alfredo pasta sauce
2 teaspoons dried basil leaves
Steps
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.
Two tablespoons of chopped fresh basil leaves can be substituted for the dried leaves.
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