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Alfredo Chicken Pasta Toss

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Alfredo Chicken Pasta Toss
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 5
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Shaped pasta tossed with veggies and chicken are smothered in Alfredo sauce for a masterfully simple dinner entree.
Updated May 7, 2009

Ingredients

  • 4 cups uncooked rotini, penne or bow-tie (farfalle) pasta (8 oz)
  • 1 1/2 cups 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Two tablespoons of chopped fresh basil leaves can be substituted for the dried leaves.

Nutrition Information

530 Calories, 24g Total Fat, 31g Protein, 48g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
690mg
29%
Potassium
310mg
9%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
18%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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