Recipe - Chicken And Pasta With Oraange-Basil Sauce

Three fourths cup Frozen orange juice
concentrate; thawed
One half cup Chicken broth
4 teaspoon Cornstarch
6 ounce Dried gemelli pasta; rotini,
or corkscrew
16 ounce Italian blend mixed
vegetables
2 cup Cooked chicken; or turkey,
cubed
One fourth cup Fresh basil; snipped

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, slightly 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.

Source: Special Advertising Section for Florida Citrus.

NOTES : For this quick, onedish meal, purchase a deliroasted chicken or a
cooked turkey breast.

Recipe by: Meredith Corporation 1998

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998