| 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.
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