Ingredients
- 1 lb. spaghetti
- 8 oz. boneless, skinless chicken breast, cubed
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cloves garlic, minced
- 2 tsp. vegetable oil
- 3 cups broccoli florets
- 1 bell pepper, thinly sliced
- ½ cup water
- 1 (12 oz.) can evaporated skim milk
- 1 Tbsp. cornstarch
- 3 Tbsp. Dijon mustard
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Instructions
- Cook pasta according to package directions.
- While pasta is cooking, coat a large skillet with cooking spray and heat over medium-high. Season chicken with salt, pepper, and garlic. Sauté until cooked through (4-5 minutes).
- Remove chicken from skillet and set aside. Add broccoli, red pepper, and water to skillet. Cover and simmer over medium heat until vegetables are tender (5-6 minutes). Transfer to bowl with chicken.
- In a small bowl, combine ¼ cup of the milk with cornstarch, whisking until smooth. Add to skillet with remaining milk and bring to a boil, stirring constantly.
- Reduce heat and stir in mustard. Stir in chicken mixture.
- Toss cooked pasta with chicken mixture and serve immediately.