Alfrado Chicken Pasta

Prep Time: 25 Minutes Easy
Servings: 5 (1-1/3 Cups Each)


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 sauce
2 teaspoons dried basil leaves


1) In a 4-quart saucepan, cook and drain pasta as directed on package, adding peas and carrots
during last 5 minutes of cooking. Drain; return to pot.

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 skillet. Cook and stir over medium
heat until throughly heated.