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Herb & Lemon Chicken Pasta With Broccoli & Peppers

main dishes, chicken, pastanoodle, leftovers

1/2 onion; thinly sliced
1 red bell pepper; thinly sliced
2 teaspoons olive oil
1 1/2 tablespoons all-purpose flour
1 cup lemon & herb chicken gravy
1 cup reduced-sodium chicken broth
4 cups cooked broccoli
2 cups cubed cooked chicken
1/2 pound gemelli; uncooked
--or fusilli or rotoni
salt and pepper; to taste

In a large saucepan, sauté 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender. Stir in 1 1/2 tablespoons all-purpose flour. Cook for 1 minute. Add 1 cup leftover gravy and 1 cup reduced-sodium chicken broth. Cook, stirring, until sauce is bubbling and lightly thickened. Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through. Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes. Drain and toss with chicken mixture. Season with salt and pepper to taste.


430 calories per serving; 37 grams protein; 7 grams fat (1.4 grams saturated fat); 53 grams carbohydrate; 370 mg sodium; 75 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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