Alfredo Chicken Pasta Toss
4 c uncooked penne pasta
1.5 c frozen sweet peas
1 c shredded carrots
7 chicken tenderloins (boneless, skinnless), cut into bitesize pieces
McCormick Creamy Garlic Alfredo Sauce Mix
3 T butter
1 c fat free milk
2 tsp dried basil leaves
Cook pasta according to package directions. During last five minutes of cooking, add peas and carrots. Drain.
Meanwhile, in a non-stick skillet, cook chicken in cooking spray, stirring frequently until chicken is no longer pink in center.
In a small saucepan, make Alfredo Sauce according to the directions on the McCormick seasoning packet.
Stir chicken, alfredo sauce, and basil leaves into the pasta mixture. Cook and stir over medium heat until thoroughly heated.