Shaped pasta tossed with veggies and chicken are smothered in Alfredo sauce for a masterfully simple dinner entree.
Alfredo Chicken Pasta Toss
- Prep Time 25 min
- Total 25 min
- Ingredients 7
- Servings 5
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Stir chicken, Alfredo sauce and basil into pasta mixture in Dutch oven. Cook and stir over medium heat until thoroughly heated.
Nutrition
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
3Tips from the
Pillsbury Kitchens
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