Chicken and Broccoli Pasta

Adapted from National Pasta Association

  • 16 ozs bow tie pasta, cooked
  • 8 ozs chicken breast halves skinless, cut into 1" pieces
  • 3/4 tsps salt
  • 1/8 tsp black pepper
  • 1 tsp garlic, minced
  • 8 ozs broccoli flowerets
  • 1/2 cup low sodium chicken broth
  • 12 ozs fat-free evaporated milk
  • 1 tbsp cornstarch
  • 3 tbsps yellow mustard
Chicken and Broccoli Pasta
While pasta is cooking, combine chicken, salt, black pepper, and garlic in a small bowl. Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken until cooked through. Remove from skillet and place in a medium bowl. Add broccoli, and chicken broth to skillet. Cover and simmer over medium for six minutes or until broccoli is tender. Add with chicken in bowl. In a small bowl, combine 1/4 cup milk and cornstarch. Mix until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture. When pasta is cooked, drain. Toss with chicken mixture.
Print (No Image)
Posted: 1/6/2011
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 7.19
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 387
Calories from Fat 28 (7%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 538mg 22%
Potassium 208mg 69%
Total Carbohydrate69g 23%
Dietary Fiber 4g 16%
Sugars 10g
Protein 23g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.