Chicken And Broccoli Pasta Dijon

Recipe Ingredients

1 lb	454g / 16oz	Mostaccioli or penne pasta, uncooked
8 oz	227g	Chicken breast, boneless, skinless,
		Cut into 1-inch pieces
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
2		Garlic cloves - minced
2 teaspoons	10ml	Vegetable oil
3 cups	438g / 15oz	Broccoli florets
1 cup	237ml	Red bell pepper - cut into (large)
1		-- thin strips
1/2 cup	118ml	Low-sodium chicken broth
12 oz	340g	Evaporated skim milk
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Dijon mustard

Recipe Instructions

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.

Source:
Jo Anne Merrill

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