Curly Pasta and Chicken Toss

Source: The Pampered Chef

2 cups fusilli pasta
2 tablespoons cornstarch
1/2 teaspoon salt
1 (10 ounce/284mL) can condensed chicken broth
Zest of 1 lemon
2 large carrots
1 medium red pepper
1 pound boneless, skinless chicken breasts
2 teaspoons vegetable oil, divided
2 garlic cloves, pressed
2 cups broccoli florets
2 tablespoons fresh snipped basil leaves (or 1 teaspoon dried)
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

Cook pasta according to package directions in (4qt/3.8L) Casserole with Lid. Drain and keep warm.

Meanwhile, combine cornstarch and salt in Small Batter Bowl. Whisk in chicken broth using Mini-Whipper. Zest Lemon; add to chicken broth mixture; set aside.

Cut carrots diagonally into 1/4-inch thick slices using Garnisher. Cut red pepper into 1-inch pieces using Utility Knife. Cut chicken into 1-inch thin strips.

Heat 1 teaspoon oil in Stir-fry Skillet over medium-high heat until hot. Press garlic into skillet using Garlic Press. Add chicken; stir fry 5 minutes, stirring with Bamboo Spoon. Remove from skillet. Heat remaining oil in skillet; add carrots and stir-fry 2 minutes. Add broccoli and pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thicken, stirring occasionally. Remove from heat.

Stir in fusilli and basil. Serve immediately using Nylon Slotted Server. Grate Parmesan cheese over pasta using Deluxe Cheese Grater. Top with coarsely ground black pepper, if desired.

Yields 4 servings.

Per serving:402 Calories; 39g protein; 8g fat; 43g carbohydrate;1097 mg sodium