Ingredients for Alfredo Chicken Pasta Toss
- 1 pound rotini pasta
- 1 cup frozen sweet peas
- 1/2 cup sliced carrots
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts
- 1 (16 ounce) jar Alfredo sauce
- 1/4 cup chopped fresh basil
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How to Make Alfredo Chicken Pasta Toss
- Cook 1 pound pasta according to package directions. Add 1 cup frozen peas and 1/2 cup sliced carrots during the last 5 minutes of cooking.
- Drain pasta and return it to the dutch oven.
- While the pasta cooks, heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat.
- Add 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch cubes) to the skillet. Cook for 9-11 minutes, stirring frequently, until the chicken is no longer pink in the center.
- In a large bowl, whisk together 1 (16 ounce) jar of Alfredo sauce and 1/4 cup chopped fresh basil.
- Add the cooked chicken and the Alfredo sauce mixture to the pasta in the dutch oven.
- Stir to combine and cook over medium heat for 2-3 minutes, or until heated through.
- Serve immediately and garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
19g
Fat
4g
Carbs
23g
