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CHICKEN AND BROCCOLI PASTA DIJON
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
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1 lb Mostaccioli or Penne
-OR other medium pasta
-shape, uncooked
8 oz Boneless chicken breast
- (without skin)
- 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
- short, thin strips
1/2 c Low-sodium chicken broth
12 oz Evaporated skim milk
1 tb Cornstarch
3 tb Dijon mustard
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.
Each serving provides: 449 Calories; 31 g Protein;
69.1 g Carbohydrates; 5.3 g Fat; 36.2 mg Cholesterol;
648 mg Sodium. Calories from Fat: 11%
Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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