Chicken and Pasta with Orange-Basil Sauce Recipe

The Hale Groves Team


¾ cup frozen Florida orange juice concentrate, thawed
½ cup chicken broth
4 teaspoons cornstarch
6 ounces packaged dried gemelli, rotini or corkscrew pasta
1 16-ounce package loose packed frozen Italian blend vegetables (zucchini, carrots, cauliflower, lima beans, and Italian beans)
2 cups cubed cooked chicken or turkey
¼ cup snipped fresh basil


For sauce, in a small saucepan combine thawed concentrate, chicken broth, cornstarch, cook and stir until thickened and bubbly; cook and stir 2 minutes more. In a large saucepan cook pasta in boiling, lightly 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.
Yield:  4 servings

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