Alfredo Chicken Pasta Toss

(10)
2 reviews.
  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 5 servings

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

Directions

  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. 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. 3 Stir chicken, Alfredo sauce and basil into pasta mixture in Dutch oven. Cook and stir over medium heat until thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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