Monday, November 24, 2008

Mediterranean Chicken and Pasta

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.