- 5
Ingredients
- 4 cups uncooked spiral pasta
- 1/2 pound fresh green beans, trimmed and cut into 1/4-inch pieces
- 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 3 teaspoons olive oil, divided
- 1 jar (7 ounces) roasted sweet red peppers, drained
- 1 garlic clove, minced
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup fat-free evaporated milk, divided
- 1/4 cup minced fresh basil or 4 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 5 tablespoons shredded Parmesan cheese
Preparation
Step 1
Cook pasta according to package directions, adding green beans during last 2 minutes. Meanwhile, in large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In same pan, saute red peppers and garlic in remaining oil for 1 minute.
Stir in broth, 1/2 cup milk, basil, salt and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from heat; cool slightly. Transfer to blender; cover and process until smooth. Return to pan.
Add chicken to pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into chicken mixture. Bring to boil; cook and stir for 2 minutes or until thickened.
Drain pasta mixture; toss with sauce. Sprinkle each serving with 1 tablespoon cheese.