Chicken and Pasta Primavera
| 9 oz Rustichella d'abruzzo fettuccine |
| 1 cup carrot, thinly sliced (2 medium) |
| 1 medium zucchini, halved lengthwise and thinly sliced (1¼ cups) |
| 3/4 cup frozen whole kernel corn |
| 12 oz DLM Rotisserie Chicken, cut into 1/2-inch strips (about 3 cups) |
| 1½ cups Kitchen Basics low sodium chicken broth |
| 4 tsp cornstarch |
| 2 tsp lemon peel, finely shredded |
| 1 Tbsp fresh basil, chopped |
| 1/2 cup sour cream |
| 2 Tbsp DLM Whole Grain Dijon Style Mustard |
| Parmigiano-Reggiano, finely shredded |
Cook pasta according to package directions, adding carrot, zucchini, and corn to the water with pasta; drain. Return pasta and vegetables to sauce pan; add chicken.
Meanwhile, in a medium saucepan stir together broth, cornstarch, lemon peel, and basil. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream and mustard. Pour over pasta mixture, tossing gently to coat. Sprinkle with cheese. Serve immediately.
Makes 6 servings
Per serving: 344 calories; 11g total fat; 4g saturated fat; 72mg cholesterol; 311mg sodium; 33g total carbohydrates; 3g dietary fiber; 27g protein;
Allergy Warning: 
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