Title: Chicken & Broccoli Pasta Dijon
Categories: Pasta Poultry
Yield: 4 Servings

1	lb	Mostaccioli or Penne OR other medium pasta shape, uncooked
8	oz	Boneless chicken breast (without skin) cut into 1-inch pie
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
2		Garlic cloves; minced
2	ts	Vegetable oil
3	c	Broccoli florets
1	lg	Red bell pepper; cut into short, thin strips
1/2	c	Low-sodium chicken broth
12	oz	Evaporated skim milk
1	tb	Cornstarch
3	tb	Dijon mustard

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.

Each serving provides: 449 Calories; 31 g Protein; 69.1 g Carbohydrates; 5.3 g Fat; 36.2 mg Cholesterol; 648 mg Sodium. Calories from Fat: 11%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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