Penne With Chicken and Vegetables in Basil Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Simple yet elegant meal-great for guests. Ingredients:
1 bunch fresh basil, divided (about 1 cup packed) |
1/2 cup chopped walnuts, divided |
2/3 cup fat free chicken broth, divided |
4 garlic cloves, peeled |
12 ounces penne pasta, uncooked (about 4 cups) |
1 tablespoon olive oil |
3/4 lb boneless skinless chicken breast, cut into strips |
2 cups broccoli florets |
2 cups red peppers, strips (about 2 small peppers) |
2 tablespoons balsamic vinegar |
Directions:
1. CUT enough of the basil into thin slices to measure 2 tablespoons; set aside. Place remaining basil in blender container. Add 1/4 cup of the walnuts, 1/3 cup of the chicken broth and the garlic; cover. Blend 30 to 1 minute or until smooth.
2. COOK pasta according to package directions. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken, broccoli and peppers; cook and stir 5 minute or until chicken is lightly browned. Add remaining 1/3 cup broth; cook an additional 6 to 8 minute or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
3. DRAIN pasta. Add to ingredients in skillet along with the basil sauce; stir until well blended. Drizzle with the vinegar; mix lightly. Sprinkle with the reserved sliced basil and remaining 1/4 cup walnuts.
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