Rosemary leaves and Dijon mustard provide all the flavor this easy skillet chicken and pasta dish needs.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into strips
1 can (14-1/2-oz.) fat-free reduced-sodium chicken broth, divided
1 Tbsp. GREY POUPON Country Dijon Mustard
1 tsp. dried rosemary leaves
1 Tbsp. cornstarch
2 cups hot cooked rotini pasta
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Let's Make It
Cook and stir chicken in large nonstick skillet on medium heat 4 to 5 min. or until no longer pink.
Add 1-1/2 cups broth, mustard and rosemary; stir. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
Blend remaining broth with cornstarch; gradually stir into mixture in skillet. Cook 2 to 3 min. until thickened, stirring frequently. Add pasta; mix lightly.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.