More Chicken

I ought to have at least tried to take a picture of this one for you all because it really is a pretty dish, but my food pictures always turn out really poorly. I don't have a photographer's touch unfortunately.

I made Chicken and Penne with Basil Sauce from the new book last night. We all liked it, even Charles (it's dairy-free!), but I will still do things differently next time. I might skip the sauce all together and just throw the basil in with the chicken and vegggies. I don't like the taste or texture of so much cornstarch. Can you substitute flour for cornstarch? Will it thicken in the same way?

Also the recipe cautions not to replace the fresh basil called for with dried basil. It apparently will not taste as good.

Chicken and Penne with Basil Sauce

from Better Homes and Gardens New Dieter's Cookbook

1 1/4 c chicken broth

4 t cornstarch

1/8 t black pepper

2 c dried penne pasta

1 medium red sweet pepper, cut into thin strips

1 medium green sweet pepper, cut into thin strips

3 cloves garlic, minced

1 T oil

12 oz chicken breast, cut into 1 inch cubes

1/4 c lightly packed fresh basil leaves, cut into thin shreds

2 T Parmesan cheese

garnish - fresh basil

1. Stir together chicken brother, cornstarch, and black pepper. Set aside

2. Cook pasta according to package directions. Drain. Cover; keep warm.

3. Meanwhile, spray an unheated large skillet with nonstick spray. Preheat over medium heat. Add sweet peppers and garlic. Stir-fry for 2-3 minutes until crisp-tender. Remove from skillet. Add oil, increase heat to med-high. Add chicken; cook 3-4 minutes until no longer pink. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly. Return peppers to skillet; add basil shreds. Cook and stir for 2 more minutes. Toss with hot pasta. Sprinkle with Parmesan and garnish with additional basil as desired.

4 servings

Tonight's dinner: Spinach Lasagna Rolls from the same book. I'll let you know.