astray recipes: Chicken & broccoli pasta dijon

Categories: Pasta; Poultry
Yield: 4 Servings

Measure	Ingredient
1 pounds	Mostaccioli or Penne OR other medium pasta shape, uncooked
8 ounces	Boneless chicken breast (without skin) cut into 1-inch pieces
½ teaspoon	Salt
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
1 tablespoon	Cornstarch
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)

chicken & broccoli pasta dijon