Chicken & Vegetable Pasta
a 5 A Day Recipe from the National Cancer Institute
3/4 C frozen orange juice concentrate, thawed
1/2 C chicken broth
4 tsp cornstarch
6 oz packaged dried corkscrew pasta
2 C cubed, cooked chicken or turkey
1 16-oz package frozen Italian blend vegetables
1/4 C fresh basil
1/8 tsp pepper
For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling water for 5 minutes. Add frozen vegetables; return to boiling. Cook uncovered 5 minutes more or until pasta and vegetables are tender. Drain and return to saucepan. Add sauce, chicken, basil, and tsp pepper. Heat and toss until hot. Makes 4 servings.
Nutritional Information (1 serving):
Calories: 438
Carbohydrate: 62 grams
Protein: 31 grams
Fat: 7 grams
