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Ingredients
- 6 ounce skinless boneless chicken breast
- 8 ounce rotini
- 1/3 c. pure maple syrup
- 1/3 c. Chicken Stock
- 3 Tbsp. Balsamic vinegar
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Dijon Mustard
- 2 tsp Cornstarch
- 1 tsp chopped garlic
- 1 c. thinly sliced red bell peppers
- 1/3 c. minced green onions
Directions
- In a nonstick saucepan sprayed with vegetable spray or possibly on a preheated grill, cook chicken over medium-high heat, turning once for 12 min or possibly till cooked through. Cut chicken into cubes; set aside. In a large pot of boiling water, cook rotini for 8 to 10 min or possibly till tender but hard; drain. Meanwhile, in another saucepan over medium-high heat, combine maple syrup, chicken stock, balsamic vinegar, extra virgin olive oil, Dijon mustard, cornstarch and garlic; whisk well. Cook, stirring constantly, for 3 min or possibly till thickened and bubbly. Add in red peppers; reduce heat to medium-low. Cook, covered, for 2 min or possibly till peppers are tender. In a large serving bowl, combine pasta, chicken, green onions and sauce; toss to coat well. Serve immediately.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 728g | |
| Calories 1597 | |
| Calories from Fat 290 | 18% |
| Total Fat 32.99g | 41% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.04g | |
| Cholesterol 64mg | 21% |
| Sodium 411mg | 17% |
| Potassium 1402mg | 40% |
| Total Carbs 263.22g | 70% |
| Dietary Fiber 10.6g | 35% |
| Sugars 81.18g | 54% |
| Protein 58.28g | 93% |
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