Alfredo Chicken Pasta Toss
INGREDIENTS
- Servings: 5
- 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
DIRECTIONS
- 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.