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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Mostaccioli or Penne Or other medium pasta shape, uncooked |
| 8 x ca. 30 g | Boneless chicken breast (without skin) cut into 1-inch pieces |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 2 | cloves garlic minced |
| 2 Teelöffel | vegetable oil |
| 3 Tasse | Broccoli florets |
| 1 gross | Red bell pepper; cut into short, thin strips |
| 1/2 Tasse | chicken broth low sodium |
| 12 x ca. 30 g | skim milk evaporated |
| 1 Esslöffel | cornstarch |
| 3 Esslöffel | dijon mustard |
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Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired.
Each serving provides: 449 Calories; 31 g Protein; 69.1 g Carbohydrates; 5.3 g Fat; 36.2 mg Cholesterol; 648 mg Sodium. Calories from Fat: 11%
with permission)
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