Rosemary Chicken & Pasta Skillet

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 can (14-1/2-oz.) fat-free reduced-sodium chicken broth, divided
• 1 Tbsp. GREY POUPON Country Dijon Mustard
• 1 tsp. dried rosemary leaves
• 1 Tbsp. cornstarch
• 2 cups hot cooked rotini pasta

1. Cook and stir chicken in large nonstick skillet on medium heat 4 to 5 min.
2. or until no longer pink.
3. Add 1-1/2 cups broth, mustard and rosemary; stir.
4. Bring to boil; simmer on medium-low heat 3 min.
5. or until chicken is done, stirring occasionally.
6. Blend remaining broth with cornstarch; gradually stir into mixture in skillet.
7. Cook 2 to 3 min.
8. until thickened, stirring frequently.
9. Add pasta; mix lightly.

boneless skinless chicken breasts, chicken broth, poupon, rosemary, cornstarch, rotini pasta

Taken from www.kraftrecipes.com/recipes/rosemary-chicken-pasta-skillet-163817.aspx (may not work)