Ingredients:
1 chicken breast, boneless, skinless (4 to 6 ounces), sliced in thin strips
1 tbsp olive oil
freshly ground black pepper
1/4 small onion, finely diced
1 clove garlic, minced
1/3 cup low sodium chicken broth
2 tsp Dijon mustard
1 tbsp fresh basil
1 tbsp low-fat or non fat sour cream
1/3 pound whole wheat pasta (Ezekiel is best and I the Penne)
Cooking Instructions
1. Heat the olive oil in a large sauté pan over moderately high heat. Season the chicken with pepper and add them to the pan. Sauté the chicken until golden on both sides, about 6 minutes.
2. Lower the heat and add the onions. Cook about 5 minutes. Add the garlic and cook 1 minute more. Remove the chicken and set aside.
3. Turn the heat to medium and add the chicken stock and reduce the heat to low. Add the mustard and sour cream, and stir until the sauce is creamy.
4. Meanwhile, place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.
5. Add the chicken and pasta to the sauce and toss until coated. Sprinkle with the fresh basil and enjoy!!
THIS IS AWESOME COLD AS WELL! 🙂