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8 oz. bow-tie pasta
2 teaspoons margarine or olive oil
2 teaspoons minced garlic from a jar*
1 medium onion, sliced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup chicken or vegetable broth (use low-sodium broth if you prefer)
2 cups frozen vegetable medley (stir-fry blend, for example)
Salt and pepper Grated Parmesan cheese to garnish
Cook pasta according to package directions, drain, and set aside. Meanwhile, heat margarine or olive oil in a non-stick pan on medium-high heat and add garlic, onion, and chicken. Cook until chicken browns and is cooked through, about 10-12 minutes. Remove chicken from pan and set aside. Add mustard and honey to pan; gradually stir in broth and bring mixture to a simmer. Add frozen vegetables to pan, cover, and cook about 6 minutes, until vegetables are warmed. Add cooked chicken, and salt and pepper to taste. Serve chicken and vegetables over pasta and garnish with cheese if desired.
Serves 4
* Available at grocery stores, usually in the produce section. You can use 2 cloves crushed garlic if you prefer.
Nutritional Analysis: Calories, 466; Fiber, 5g; Fat, 8 g; Cholesterol, 64 mg; Sodium, 427 mg.
Source: National Cancer Institute
