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: Contains MilkContains Wheat

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