Chicken and Pasta with Creamy Basil Sauce

Chicken and Pasta with Creamy Basil Sauce

Lighten up with a creamy chicken dinner made with All Natural Fat Free plain yogurt.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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).
Makes 4 servings (1 3/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use frozen Green Giant® broccoli for the fresh.
Time-Saver
Look for packages of pre-cut chicken in the meat department.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 640
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 760mg;
  • Total Carbohydrate 93g
    • (Dietary Fiber 6g,
    • Sugars 7g),
  • Protein 45g;
Percent Daily Value*:
    Exchanges:
    • 5 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.
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