Chicken and Pasta Primavera Gluten Free
|9 oz Schär Pasta|
|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