fresh basil, divided
( about 1 cup packed)
chopped walnuts, divided
fat free chicken broth, divided
garlic cloves, peeled
penne pasta, uncooked
( about 4 cups)
boneless skinless chicken breast, cut into strips
red peppers, strips
( about 2 small peppers)
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.
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.
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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Penne With Chicken and Vegetables in Basil Sauce (cont.)