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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Green beans add nice crunch and a bit of color to this tasty pasta-and-chicken dish from our Test Kitchen that will appeal to all ages. Ingredients:
4 cups uncooked spiral pasta |
1/2 pound fresh green beans, trimmed and cut into 1/4-inch pieces |
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces |
3 teaspoons 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 teaspoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
5 tablespoons shredded parmesan cheese |
Directions:
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 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
2. 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.
3. 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.
4. Drain pasta mixture; toss with sauce. Sprinkle each serving with 1 tablespoon cheese. Yield: 5 servings.
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