Penne With Chicken and Vegetables in Basil Sauce

Simple yet elegant meal--great for guests.

• Ready In: 1 hr 10 mins
• Serves: 6

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.