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Serves : 4 |
1 pound Mostaccioli, Penne or other medium pasta shape, uncooked 8 oz. boneless, skinless chicken breast, cut into 1-inch pieces 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 2 cloves garlic, minced 2 tsp. vegetable oil 3 cups broccoli florets 1 large red bell pepper, cut into short, thin strips 1/2 cup low-sodium chicken broth 1 12-oz. can evaporated skim milk 1 tbsp. cornstarch 3 tbsp. 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. |
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