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CHICKEN AND PASTA WITH TOMATO ALFREDO SAUCE

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 8 farfalle ounces dry bowtie
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 pkg (12 oz each) frozen Alexia® Parmesan Peas
  • 1 container (10 oz each) refrigerated Alfredo sauce
DIRECTIONS

Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; sprinkle with salt. Cook 5 minutes or until no longer pink in centers, stirring occasionally.

Add undrained tomatoes, peas and Alfredo sauce to skillet; stir to combine. Bring to a simmer; reduce heat and cook 3 minutes more or until sauce is hot and peas are thawed. Add drained pasta to skillet; toss to coat.