Alfredo Chicken Pasta Toss

4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves

1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.

2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.

3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.