- 5
Ingredients
- 4 cups uncooked spiral pasta
- 1/2 lb. fresh green beans, trimmed and cut into 1/4-in. pieces
- 3/4 lb. boneless skinless chicken breasts, cut into 1/2-in. pieces
- 3 tsp. 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 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. cornstarch
- 5 Tbsp. shredded Parmesan cheese
Preparation
Step 1
Cook pasta according to package directions, adding green beans during the last 2 minutes.
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 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 sauce. Sprinkle each serving with 1 Tbsp. Parmesan cheese.
Per serving (1-1/4 cups): 345 calories, 6g fat, 42mg cholesterol, 625mg sodium, 44g carb, 3g fiber, 25g protein