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1 pound ziti, uncooked (or any other medium pasta shape)
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8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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2 cloves garlic, minced
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2 teaspoons Crisco® Vegetable Oil
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3 cups broccoli florets
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1 large red bell pepper, cut into short thin strips
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1/2 cup low sodium chicken broth
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1 twelve-ounce can evaporated skim milk
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1 tablespoons cornstarch
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3 tablespoons Dijon mustard
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