Name: Chicken Pasta Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 serving(s)
Ingredients: 4 cups uncooked spiral shaped pasta (I used macaroni); 1/2 lb fresh green beans, trimmed and cut into 1/4-inch pieces (I steamed them); 3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces; 3 teaspoons olive oil, divided; 1 (7 ounce) jar roasted sweet red peppers, drained; 1 garlic clove, minced; 3/4 cup reduced-sodium chicken broth; 3/4 cup fat-free evaporated milk, divided; 1/4 cup minced fresh basil or 4 teaspoons dried basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons cornstarch; 5 tablespoons shredded parmesan cheese

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Recipe by Boomette

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Chicken Pasta Dinner created by Boomette

A recipe from The Comfort Food Diet cookbook of Taste of Home. This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe.

Ready In:: 30mins
Serves:
Units:

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ingredients

4 cups uncooked spiral shaped pasta (I used macaroni)
¹⁄₂ lb fresh green beans, trimmed and cut into 1/4-inch pieces (I steamed them)
³⁄₄ lb boneless skinless chicken breast, cut into 1/2-inch pieces
3 teaspoons olive oil, divided
1 (7 ounce) jar roasted sweet red peppers, drained
1 garlic clove, minced
³⁄₄ cup reduced-sodium chicken broth
³⁄₄ cup fat-free evaporated milk, divided
¹⁄₄ cup minced fresh basil or 4 teaspoons dried basil
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 teaspoons cornstarch
5 tablespoons shredded parmesan cheese

directions

Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy). Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan.
Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.

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RECIPE MADE WITH LOVE BY

@Boomette

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@Boomette

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"A recipe from The Comfort Food Diet cookbook of Taste of Home. This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe."

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review by Annacia

11/21/2012

I was expecting this to be tasty but it was even more yummy that I had thought. I didn't use the red pepper as I found it past the point of appealing and continued without it. I did cut the beans as ask but the chicken was in larger pieces. The sauce, though simple, was delicious and this doesn't take all day to make. I will most certainly make this again.

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photo by Boomette

10/5/2011

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creation by Boomette

10/2/2011

A recipe from The Comfort Food Diet cookbook of Taste of Home. This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe.