|1 pounds||Mostaccioli or Penne OR other medium pasta shape, uncooked|
|8 ounces||Boneless chicken breast (without skin) cut into 1-inch pieces|
|¼ teaspoon||Freshly ground black pepper|
|2||Garlic cloves; minced|
|2 teaspoons||Vegetable oil|
|3 cups||Broccoli florets|
|1 large||Red bell pepper; cut into short, thin strips|
|½ cup||Low-sodium chicken broth|
|12 ounces||Evaporated skim milk|
|3 tablespoons||Dijon mustard|
Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp.
Transfer to bowl with chicken. In a small bowl, combine ¼ cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired.
Each serving provides: 449 Calories; 31 g Protein; 69.1 g Carbohydrates; 5.3 g Fat; 36⅕ mg Cholesterol; 648 mg Sodium.
Calories from Fat: 11%
Copyright National Pasta Association () (Reprinted with permission)
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