Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Mostaccioli or Penne
-OR other medium pasta
-shape, uncooked
8 oz Boneless chicken breast
- (without skin)
- cut into 1-inch pieces
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%

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