Source:

Carol Welte

Serves/Makes:4

Ingredients

• 1 lb (.5 kg). penne or ziti, cooked according to pkg. directions
• 8 oz (224 grm). skinless boneless chicken breasts, cut into 1 inch pieces
• 1/2 tsp (2 ml). salt
• 1/4 tsp (1 ml). fresh ground black pepper
• nonstick cooking spray
• 3 cups (700 ml) broccoli flowerettes
• 1 red bell pepper, cut into short, thing strips
• 1/2 cup (125 ml) fat-free chicken broth
• 1 can (12 oz (336 grm).) fat-free evaporated skim milk
• 1 tbsp (15 ml). cornstarch
• 3 tbsp (45 ml). Dijon mustard
• 2 cloves garlic, minced

Preparation

• While pasta is cooking, toss chicken with salt, pepper, & garlic.
• Coat large non-stick skillet with cooking spray.
• Place over med/high heat till hot.
• Add chicken mixture & stir-fry 4-5 min. or till chicken is cooked through.
• Remove chicken & place in medium bowl.
• Add broccoli, red pepper & chicken broth to skillet.
• Cover, simmer over medium heat 5-6 min. or till vegetables are tender-crisp.
• Transfer to bowl with chicken.
• In small bowl, combine 1/4 cup (60 ml) milk with cornstarch, mixing till smooth.
• Add to skillet with remaining milk.
• Bring to a boil, stirring constantly.
• Reduce heat; stir in mustard.
• Stir in reserved chicken mixture.
• Drain pasta.
• Toss with chicken mixture.

Comments

Serve with a Caesar Salad and garlic-cheese bread. YUM!