Alfredo Chicken Pasta Toss

 From: Pillsbury Annual Recipes Cookbook 2007

Ingredients:

• 4 cups uncooked rotini, penne, or farfalle pasta
• 1 1/2 cups frozen peas
• 1 cup shredded carrots
• 1 Tbsp oil
• 1 cup chicken breasts, cut into thin bite-size pieces
• 1 jar (16 oz) alfredo pasta sauce
• 2 tsp dried basil leaves

In a Dutch oven, cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes of cooking. Drain; return to Dutch oven.

Meanwhile, in a skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.

Stir chicken, alfredo sauce, and basil into pasta mixture in Dutch oven. Cook and stir over medium heat until thoroughly heated.

Verdict:

Thumbs up! This was much more of a "shortcut" version of alfredo from what I normally make. In my opinion it wasn't as good as the homemade cream sauce I usually would make, but it was fast and simple, and that counts for something! My whole family liked it, so I could easily throw this into the rotation of meal planning.