Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 262.87 Kcal (1101 kJ) | ||
| Calories from fat | 72.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 51.31mg | 17% | |
| Sodium | 2050.73mg | 85% | |
| Potassium | 335.57mg | 7% | |
| Total Carbs | 22.34g | 7% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 23.13g | 46% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 183.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 67.21 Kcal (281 kJ) | ||
| Calories from fat | 18.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 12% | |
|---|---|---|---|
| Cholesterol | 13.12mg | 17% | |
| Sodium | 524.35mg | 85% | |
| Potassium | 85.8mg | 7% | |
| Total Carbs | 5.71g | 7% | |
| Sugars | 1.49g | 23% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 5.91g | 46% | |
| Vitamin C | 2.9mg | 19% | |
| Iron | 0.5mg | 11% | |
| Calcium | 47mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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