Chicken Cacciatore

• 1 pound Mostaccioli, Penne or other medium pasta shape, uncooked
• 8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 cloves garlic, minced
• 2 tsp. vegetable oil
• 3 cups broccoli florets
• 1 large red bell pepper, cut into short, thin strips
• 1/2 cup low-sodium chicken broth
• 1 12-oz. can evaporated skim milk
• 1 tbsp. cornstarch
• 3 tbsp. Dijon mustard

Prepare pasta according to package directions.

While the pasta is cooking, season the chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray or 2 turns of olive oil; place over medium-high heat until hot.

Add chicken and stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl.

Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture.

When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired.