Search
by Ingredient

Chicken & Broccoli Pasta Dijon

StarStarStarHalf starEmpty star

Submitted by VINNIE107

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 453.6
POUND G PASTA, PENNE
8 231.2
OUNCES ML/G CHICKEN BREASTS
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
2 2
EACH EACH GARLIC CLOVES
2 1E+1
TEASPOONS ML VEGETABLE OIL
3 7.1E+2
1 1
½ 118
CUP ML CHICKEN BROTH
12 346.8
OUNCES ML/G EVAPORATED MILK
skim
1 15
TABLESPOON ML CORNSTARCH
3 45
TABLESPOONS ML 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 ¼ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 615 14% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 567mg 24%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 20%
Sugars g
Protein 64g
Vitamin A 60% Vitamin C 174%
Calcium 19% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe