Chicken And Pasta With Oraange-basil Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Chicken, Family & fr | 4 | Servings |
INGREDIENTS
| 3/4 | c | Frozen orange juice |
| concentrate thawed | ||
| 1/2 | c | Chicken broth |
| 4 | t | Cornstarch |
| 6 | oz | Dried gemelli pasta, rotini |
| or corkscrew | ||
| 16 | oz | Italian blend mixed |
| vegetables | ||
| 2 | c | Cooked chicken, or turkey |
| cubed | ||
| 1/4 | c | Fresh basil, snipped |
INSTRUCTIONS
1998 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 1/8 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@wf.net> on Apr 21,
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 284
Total Fat: 31.5g
Cholesterol: 208.7mg
Sodium: 2707.3mg
Potassium: 1109.6mg
Carbohydrates: 51.4g
Fiber: 5.1g
Sugar: 27.4g
Protein: 31g