Chicken & broccoli pasta dijon
4 Servings
Ingredients
| Quantity | 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 |
Directions
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; 69⅒ g Carbohydrates; 5.3 g Fat; 36⅕ mg Cholesterol; 648 mg Sodium.
Calories from Fat: 11%
Copyright National Pasta Association () (Reprinted with permission)