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Chicken Pasta Dijon
Evaporated skim milk is a great ingredient for adding rich, creamy texture to sauces while keeping the saturated fat in a dish low. A great thing about this particular sauce is that it's very versatile. Make it to use up whatever odds and ends of veggies you've got kicking around the freezer or fridge.
1 lb. spaghetti
8 oz. boneless, skinless chicken breast, cubed
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
2 tsp. vegetable oil
3 cups broccoli florets
1 bell pepper, thinly sliced
1/2 cup water
1 (12 oz.) can evaporated skim milk
1 Tbsp. cornstarch
3 Tbsp. Dijon mustard
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Chicken Pasta Dijon

Chicken Pasta Dijon

Chicken Pasta Dijon
Two Stars Guiding Stars
  • Servings:4 (397 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Cook pasta according to package directions.
2. While pasta is cooking, coat a large skillet with cooking spray and heat over medium-high. Season chicken with salt, pepper, and garlic. Saute until cooked through (4-5 minutes).
3. Remove chicken from skillet and set aside. Add broccoli, red pepper, and water to skillet. Cover and simmer over medium heat until vegetables are tender (5-6 minutes). Transfer to bowl with chicken.
4. In a small bowl, combine  1/4 cup of the milk with cornstarch, whisking until smooth. Add to skillet with remaining milk and bring to a boil, stirring constantly.
5. Reduce heat and stir in mustard. Stir in chicken mixture.
6. Toss cooked pasta with chicken mixture and serve immediately.