Chicken and Pasta with Creamy Basil Sauce

 

3

cups uncooked bow-tie (farfalle) pasta

2

cups fresh broccoli florets

1

tablespoon canola oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1/2

teaspoon garlic-pepper blend

1

cup Progresso® chicken broth (from 32-oz carton)

1

tablespoon cornstarch

1

teaspoon sugar

1

small red bell pepper, chopped

3/4

cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

3

to 4 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil

• 1 Cook pasta as directed on package, adding broccoli during last 4 minutes of cook time; drain.
• 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with garlic-pepper. Cook about 3 minutes, stirring occasionally, until chicken is no longer pink in center.
• 3 In small bowl, mix chicken broth, cornstarch and sugar. Add to skillet with bell pepper. Cook about 3 minutes or until sauce is thickened. Stir in pasta, yogurt and basil. Heat over low heat just until hot (do not boil).