Pasta Light/1998

Chicken and Broccoli Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 35 minutes 35 minutes 524 N/A 6g 595mg 82g 37g 49mg


INGREDIENTS:
1 tablespoon olive oil 3/4 pound skinless, boneless chicken breasts, lightly pounded and cut crosswise into 1/4-inch-wide strips 10 ounces medium tube pasta, such as penne rigate, penne, or ziti
1 red onion, sliced 1 red bell pepper, cut into thin strips 2 cloves garlic, minced
3 cups diced plum tomatoes or canned no-salt-added tomatoes, chopped with their juices 1-1/2 cups reduced-sodium chicken broth, defatted 1/4 cup golden raisins
1/2 teaspoon grated orange zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
4 cups small broccoli florets 1 teaspoon cornstarch 2 teaspoons firmly packed light brown sugar
1 tablespoon balsamic vinegar



1 In a large nonstick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring, until lightly browned, about 5 minutes. With a slotted spoon, transfer the chicken to a plate.
2 In a large pot of boiling water, cook the pasta until just tender. Drain well.
3 Meanwhile, add the remaining 1 teaspoon oil to the skillet. Add the onion, bell pepper, and garlic and cook, stirring, utnil the onion begins to soften, about 4 minutes. Add the tomatoes, broth, raisins, orange zest, salt, and black pepper and bring to a boil. Reduce to a simmer and cook until the sauce is slightly reduced, about 5 minutes. Return to a boil and add the broccoli. Reduce to a simmer and cook until the broccoli is tender, about 5 minutes.
4 In a small bowl, combine the cornstarch, brown sugar, and vinegar. Return the chicken to the pan and stir in the cornstarch mixture. Bring to a boil and cook, stirring, until the sauce is slightly thickened and the chicken is heated through, about 1 minute. Toss the sauce with the hot pasta and serve.

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