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Wednesday, February 27, 2008

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.

1 comments:

Kristen said...

Thanks for this idea, Deborah. It was so easy and perfect to make when we had very little time to eat and had to be somewhere right after dinner. It was also really good the next day, just straight out of the fridge.