Chicken Again? Yes!

Chicken and Penne with Basil Sauce

If fresh basil is unavailable, use another fresh herb instead, such as thyme or sage.

Start to finish: 25 minutes
Makes: 4 servings

• 1 1/4 cups reduced-sodium chicken broth
• 4 teaspoons cornstarch
• 1/8 teaspoon black pepper
• 2 cups packaged dried penne
• 12 ounces skinless, boneless chicken breast halves
• Cooking oil spray
• 1 medium red sweet pepper, cut into thin strips
• 1 medium yellow or green sweet pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 tablespoon cooking oil
• 1/4 cup lightly packed fresh basil leaves, cut into thin strips
• 2 tablespoons finely shredded
• Parmesan cheese

1. Stir together chicken broth, cornstarch, and black pepper. Set aside.
2. Cook pasta according to package directions, omitting oil and salt. Drain. Cover; set aside and keep warm.
3. Meanwhile, rinse chicken; pat dry. Cut into 1-inch cubes; set aside. Coat a large skillet with cooking spray and place over medium heat. Add peppers and garlic; stir-fry for 2 to 3 minutes, or until crisp-tender; remove. Add oil to skillet; increase heat to medium high. Add chicken; stir-fry for 4 minutes, or until tender and no longer pink.
4. Stir broth mixture; add to skillet. Cook and stir until thickened and bubbly. Return peppers and garlic to skillet; add basil.
5. Cook and stir for 2 minutes. Toss with pasta and sprinkle with Parmesan cheese. Garnish with additional fresh basil.

Per serving: 330 calories, 24g protein, 39g carbohydrate, 8g fat (1g saturated), 1g fiber