Chicken and pasta with oraange-basil sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Frozen orange juice concentrate; thawed |
| ½ | cup | Chicken broth |
| 4 | teaspoons | Cornstarch |
| 6 | ounces | Dried gemelli pasta; rotini, or corkscrew |
| 16 | ounces | Italian blend mixed vegetables |
| 2 | cups | Cooked chicken; or turkey, cubed |
| ¼ | cup | Fresh basil; snipped |
Directions
For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and ⅛ teaspoon pepper. Heat and toss until hot.
Source: Special Advertising Section for Florida Citrus.
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked turkey breast.
Recipe by: Meredith Corporation 1998 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998