Alfredo Chicken Pasta Toss

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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