Chicken and pasta with oraange-basil sauce

4 Servings

Ingredients

Quantity Ingredient
¾ cup Frozen orange juice concentrate; thawed
½ cup Chicken broth
4 teaspoons Cornstarch
6 ounces Dried gemelli pasta; rotini, or corkscrew
16 ounces Italian blend mixed vegetables
2 cups Cooked chicken; or turkey, cubed
¼ cup Fresh basil; snipped

Directions

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, slightly salted water for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and ⅛ teaspoon pepper. Heat and toss until hot.

Source: Special Advertising Section for Florida Citrus.

NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked turkey breast.

Recipe by: Meredith Corporation 1998 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

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