Ingredients
- 1 lb. 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
- 12 oz. can evaporated skim milk
- 1 tbsp. cornstarch
- 3 tbsp. Dijon mustard
Directions
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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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Chicken and Broccoli Pasta Dijon