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16

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. MORE+ LESS-

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.

Expert Tips

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

Nutrition Information

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.

© 2017 ®/TM General Mills All Rights Reserved

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