Bow Tie Chicken Confetti

A quick and easy, low-fat bow tie pasta toss with tender chunks of chicken breast, bell pepper, fresh basil and cheddar cheese.

Recipe Ingredients:

6 ounces bow tie pasta
1 teaspoon plus 1 tablespoon light olive oil - divided use
6 ounces boneless chicken breast cut into 12 to 15 chunks
1/4 teaspoon ground black pepper
1/2 cup sun-dried tomatoes, snipped into bits
1/4 cup boiling water
2 cloves garlic, chopped fine
1/2 of a medium green bell pepper, chopped
1 teaspoon Italian seasoning
1 cup chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup fresh basil, cut into thin strips
1 1/2 cups grated Cabot 50% Light Cheddar Cheese

Cooking Directions:

1. Cook pasta according to directions on package, approximately 10 to 12 minutes.
2. Heat skillet. Coat bottom with 1 teaspoon of oil. Brown chicken on all sides and cook until done, 3 to 5 minutes. Season with salt and pepper. Set aside.
3. Cover sun-dried tomatoes with boiling water to rehydrate.
4. Sauté garlic and green pepper with 1 tablespoon of oil until slightly softened. Add sun-dried tomatoes, herbs and chicken broth and heat to boiling.
5. Dissolve cornstarch in cold water. Add slowly to boiling broth mixture, stirring briskly to slightly thicken. Stir in chicken, cheese and basil; heat gently until cheese is melted.
6. Place drained bow ties into a pasta bowl. Pour chicken-cheese mixture over. Stir and serve. Garnish with fresh basil.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 318; Fat: 10; Saturated Fat: 3 g; Cholesterol: 30 mg; Sodium: 583 mg; Calcium: 30% Daily Value; Protein: 20 g; Carbohydrates: 38 g.

Recipe created by Cabot Creamery.

Recipe and photograph provided courtesy of The National Dairy Council.