Chicken & Broccoli Pasta Dijon
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
|
|
| 8 | ounces |
chicken breasts
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | each |
garlic cloves
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 3 | cups |
broccoli florets
|
|
| 1 | large |
sweet red bell peppers
|
|
| ½ | cup |
chicken broth
|
|
| 12 | ounces |
evaporated milk
skim |
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
|
|
| 231.2 | ml/g |
chicken breasts
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2 | each |
garlic cloves
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
broccoli florets
|
|
| 1 | large |
sweet red bell peppers
|
|
| 118 | ml |
chicken broth
|
|
| 346.8 | ml/g |
evaporated milk
skim |
|
| 15 | ml |
cornstarch
|
|
| 45 | 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.
