CHICKEN PASTA DINNER
A recipe from The Comfort Food Diet cookbook of Taste of Home. This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe.
Provided by Boomette
Categories Chicken
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy). Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
- Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan.
- Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.
Nutrition Facts : Calories 440.2, Fat 7.4, SaturatedFat 2, Cholesterol 49.5, Sodium 451.7, Carbohydrate 62, Fiber 4.3, Sugar 9.4, Protein 30.1
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