Chicken and Broccoli Pasta Dijon
A flavorful dish with broccoli!
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Ingredients
  1. 1 LB MASTACCIOLI PENNE OR OTHER MEDIUM PASTA SHAPE
  2. 8 OZ BONELESS SKINLESS CHICKEN BREASTS CUT INTO 1 INCH PIECES
  3. 1/2 TSP SALT
  4. 1/4 TSP BLACK PEPPER
  5. 2 CLOVES GARLIC MINCED
  6. 2 TSP VEGETABLE OIL
  7. 3 CUPS BROCCOLI FLORETS
  8. 1 LG RED BELL PEPPER CUT INTO SHORT, THIN STRIPS
  9. 1/2 CUP LOW SODIUM CHICKEN BROTH
  10. 1 12 OZ CAN EVAPORATED SKIM MILK
  11. 1 TBSP CORNSTARCH
  12. 3 TBSP DIJON MUSTARD
Instructions
  1. 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.
  2. 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.
  3. WHEN PASTA IS DONE, DRAIN WELL. TOSS WITH CHICKEN MIXTURE. SERVE IMMEDIATELY WITH ADDITIONAL FRESHLY GROUND PEPPER, IF DESIRED.
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