Chicken and Broccoli Pasta Dijon

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%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)