Alfredo Chicken Pasta Toss
4 cups uncooked Rotini, Penne or
1 1/2 cups frozen green peas
1 cup shredded carrots
1 tablespoon Crisco Oil
1 lb. boneless chicken Breasts, cut
into bite-size pieces
1 jar(16oz) Alfredo pasta sauce
2 teaspoons fresh or dried basil
1.) In a 4-qt. Dutch oven, cook and drain the pasta, adding peas and carrots during the last 5 minutes of cooking. Drain; return to Dutch oven.
2.) Meanwhile, in a 10-inch skillet, heat oil over medium heat. Add the chicken pieces; cook 9 to 11 minutes or until chicken is no longer pink in the center.
3.) Stir chicken,Alfredo sauce and basil into pasta mixture in the Dutch oven. Cook an stir over low heat until thoroughly heated. Serve with warm crusted bread.
Pairs Well With
This is another quick meal that goes together in less than 30 minutes.