Chicken Pasta Dinner
Ingredients
- 4 cups uncooked spiral shaped pasta (I used macaroni) ⓘ
- 1/2 lb fresh green beans, trimmed and cut into 1/4-inch pieces (I steamed them) ⓘ
- 3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces ⓘ
- 3 teaspoons olive oil, divided ⓘ
- 1 (7 ounce) jar 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).