| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Pasta, Poultry | 4 | servings | |
INGREDIENTS
| 1 | lb | Mostaccioli or penne pasta; uncooked |
| 8 | oz | Chicken breast; boneless, skinless, |
| Cut into 1-inch pieces | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 2 | Garlic cloves; minced | |
| 2 | ts | Vegetable oil |
| 3 | c | Broccoli florets |
| 1 | lg | Red bell pepper; cut into |
| 1 | Short; thin strips | |
| 1/2 | c | Low-sodium chicken broth |
| 12 | oz | Evaporated skim milk |
| 1 | tb | Cornstarch |
| 3 | tb | Dijon mustard |
INSTRUCTIONS
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 1/4 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. Converted by MM_Buster v2.0l.
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