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Alfredo Chicken Pasta Toss

alfredo chicken pasta toss Entree
Alfredo Chicken Pasta Toss
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 5

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

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  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
220
% Daily Value
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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