Alfredo Chicken Pasta Toss

By melanieroe

Prep Time: 25 Min
Total Time: 25 Min
Makes: 5 servings (1 1/3 cups each)


NUTRITION INFORMATION:
1 Serving: Calories 530 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 135mg; Sodium 690mg; Total Carbohydrate 48g (Dietary Fiber 5g, Sugars 5g); Protein 31g Percent Daily Value*: Vitamin A 80%; Vitamin C 4%; Calcium 10%; Iron 20% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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
• Side dish: Garlic Bread

Details

Servings 5
Adapted from pillsbury.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): No change.