Chicken and Broccoli Pasta Dijon

• 1 pound pasta, penne
• 8 ounces chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 2 each garlic cloves
• 2 teaspoons vegetable oil
• 3 cups broccoli florets
• 1 large sweet red bell peppers
• 1/2 cup chicken broth
• 12 ounces evaporated milk skim
• 1 tablespoon cornstarch
• 3 tablespoons dijon mustard

1. Prepare pasta according to package directions.
2. While pasta is cooking, toss chicken with salt, pepper and garlic.
3. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
4. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through.
5. Remove chicken from skillet and place in a medium bowl.
6. Add broccoli, red pepper and chicken broth to skillet.
7. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp.
8. Transfer to bowl with chicken.
9. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth.
10. Add to skillet with remaining milk; bring to a boil, stirring constantly.
11. Reduce heat; stir in mustard.
12. Stir in reserved chicken mixture.
13. When pasta is done, drain well.
14. Toss with chicken mixture.
15. Serve immediately with additional freshly ground pepper, if desired.

pasta, chicken breasts, salt, black pepper, garlic, vegetable oil, broccoli florets, sweet red bell peppers, chicken broth, milk, cornstarch, dijon mustard

Taken from recipeland.com/recipe/v/chicken-broccoli-pasta-dijon-45816 (may not work)