Alfredo Chicken Pasta
Serves 4
Prep time: 15 minutes
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
- 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.
- 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.
