Recipe Ingredients

4 cups farfalle, penne or rotini 1 L
1 1/2 cups frozen sweet peas 375 mL
1 cup shredded carrots 250 mL
1 tbsp vegetable oil 15 mL
1 lb boneless, skinless chicken breasts, cut in strips 500 g
2 cups prepared Alfredo pasta sauce 500 mL
2 tsp dried basil leaves 10 mL
 

Recipe Directions

  1. Cook pasta in a large saucepan of boiling salted water according to package directions; add the peas and carrots during the last 5 minutes of cooking. Drain; reserve.
  2. Meanwhile, heat the oil in a large non-stick skillet set over medium heat. Add the chicken; sauté about 10 minutes or until cooked through. Stir in the Alfredo sauce and basil; heat about 5 minutes or until warmed through. Toss the pasta, peas and carrots with the sauce.