PLANTERS® Penne with Chicken and Vegetables in Basil Sauce

Ingredients

• 2 Tbsp heinz balsamic vinegar 
• 2 cups broccoli florets 
• 0.7 cup chicken broth fat-free divided
• 1 cup basil fresh divided packed
• 4 cloves garlic peeled
• 1 Tbsp olive oil 
• 4 cups penne pasta uncooked
• 2 cups pepper strips red ( 2 small peppers)
• 0.8 lb chicken breasts boneless skinless cut into strips
• 0.5 cup planters walnuts divided chopped

Equipment

• frying pan
• blender

Directions

1. Cut enough of the basil into thin slices to measure 2 Tbsp.; set aside.
2. Place remaining basil in blender container.
3. Add 1/4 cup of the walnuts, 1/3 cup of the chicken broth and the garlic; cover. Blend 30 to 1 min. or until smooth.
4. Cook pasta according to package directions. Meanwhile, heat oil in large skillet on medium-high heat.
5. Add chicken, broccoli and peppers; cook and stir 5 min. or until chicken is lightly browned.
6. Add remaining 1/3 cup broth; cook an additional 6 to 8 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
7. Drain pasta.
8. Add to ingredients in skillet along with the basil sauce; stir until well blended.
9. Drizzle with the vinegar; mix lightly.
10. Sprinkle with the reserved sliced basil and remaining 1/4 cup walnuts.