Alfredo Chicken Pasta Toss

Great tasting pasta dish and easy to throw together at the last minute.

In 4-quart 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 10-inch nonstick skillet , heat oil over medium heat.

Add chicken , cook 9 to 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.

rotini pasta, frozen sweet peas, carrot, vegetable oil, boneless skinless chicken breast, alfredo sauce, dried basil leaves