Alfredo Chicken Pasta Toss

This is an easy and quick dinner. This makes a large portion so I usually freeze half for later. It is also good with broccoli. You can also substitute a dry envelope of Alfredo sauce mix for the jar of sauce; just make as directed. Sprinkle with some Parmesan cheese and enjoy.

Alfredo Chicken Pasta Toss

4 cups uncooked rotini, penne or bow tie pasta

1 1/2 cups frozen sweet peas

1 cup shredded carrots

1 Tb vegetable oil

1 lb boneless skinless chicken breasts, cut into bite sized strips

1 jar Alfredo pasta sauce

2 tsp dried basil leaves (or 2 Tb of fresh chopped basil)

Cook and drain pasta to directions adding the peas and carrots during the last 5 minutes of cooking. Drain and return to pan. Heat oil in skillet. Add chicken; cook 9 to 11 minutes or until no longer pink. Stir in chicken, Alfredo sauce and basil into pasta. Cook and stir until heated through.