Monday, November 24, 2008
Prep Time: 35 Minutes
Start to Finish: 35 minutes
4 Servings (about 2 cups each)
2 cups uncooked multigrain or whole wheat penne pasta (6 oz)
2 cups fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup grape tomato, halved
2 medium green onions, sliced (2 tablespoons)
1/4 cup chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon crushed red pepper flakes
4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
1/2 cup crumbled feta cheese (2 oz)
1. Cook pasta without salt as directed on package, adding broccoli during last 3 minutes of cooking; drain
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Remove from skillet.
3. Increase heat to medium-high. In same skillet, cook and stir mushrooms and garlic 2 minutes. Stir in tomatoes, onions, basil and pepper flakes; cook and stir 1 minute longer.
4. In 2-cup glass measuring cup, mix cornstarch and broth until smooth. Add to vegetable mixture in skillet. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in pasta mixture and chicken; cook and stir until thorougly heated. Dish out in serving plates and sprinkle with cheese.