Alfredo Chicken Pasta Toss

• 4 cups uncooked rotini pasta or 4 cups penne (8 oz.) or 4 cups bow tie pasta (8 oz.)
• 1 12 cups frozen sweet peas
• 1 cup shredded carrot (2 small)
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into thin-bite size strips
• 1 (16 ounce) jar alfredo sauce
• 2 teaspoons dried basil leaves

1. In 4-quart Dutch oven, cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes of cooking.
2. Drain, return to Dutch oven.
3. Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat.
4. Add chicken, cook 9 to 11 minutes, stirring frequently, until chicken is no longer pink in center.
5. Stir chicken, Alfredo sauce and basil into pasta mixture in Dutch oven.
6. Cook and stir over medium heat until thoroughly heated.

rotini pasta, frozen sweet peas, carrot, vegetable oil, chicken breast, alfredo sauce, basil

Taken from www.food.com/recipe/alfredo-chicken-pasta-toss-159732 (may not work)