- 4
- 30 mins
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta
- 2 cups fresh broccoli florets
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic-pepper blend
- 1 cup chicken broth (from 32-oz carton)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 small red bell pepper, chopped
- 3/4 cup Fat Free plain yogurt (from 2-lb container)
- 3 to 4 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
Preparation
Step 1
1 Cook pasta as directed on package, adding broccoli during last 4 minutes of cook time; drain.
2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with garlic-pepper. Cook about 3 minutes, stirring occasionally, until chicken is no longer pink in center.
3 In small bowl, mix chicken broth, cornstarch and sugar. Add to skillet with bell pepper. Cook about 3 minutes or until sauce is thickened. Stir in pasta, yogurt and basil. Heat over low heat just until hot (do not boil).
Use frozen broccoli for the fresh.
Look for packages of pre-cut chicken in the meat department.
Serves 4
1 Serving Calories640 ( Calories from Fat90), Total Fat10g (Saturated Fat2g, Trans Fat0g ), Cholesterol70mg Sodium760mg Total Carbohydrate93g (Dietary Fiber6g Sugars7g ), Protein45g