3/4 cup frozen orange juice concentrate, thawed
1/2 cup chicken broth
4 teaspoons cornstarch
6 ounces packaged dried gemelli, rotini, or corkscrew pasta
1 16-ounce package loose-pack frozen Italian blend (zucchini, carrots, cauliflower, lima beans, and Italian beans) or other mixed vegetables
2 cups cubed cooked chicken or turkey
1/4 cup snipped fresh basil
For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Meanwhile, in a large saucepan cook pasta in boiling, lightly salted water for 5 minutes. Add frozen vegetables; return to boiling. Cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss until hot.
Makes 4 servings.
Calories…438…Fat…7 g…Carbs…62 g…Sodium…190 mg…Fiber…3 g.