One-Pan Chicken Alfredo      
Source: Crisco


Ingredients
1-1/4 pounds skinless, chicken breasts
2 tablespoons CRISCO® Oil*
2 cans (14-1/2 ounces each) chicken broth
1 package (8 ounces) uncooked rotini pasta
1-1/2 cups baby carrots, sliced into thin rounds
1 tablespoon plus 1-1/2 teaspoons cornstarch
1 package (1.6 ounces) garlic-herb pasta sauce mix
1-1/2 cups skim milk
1 package (10 ounces) frozen chopped broccoli, thawed, drained and squeezed dry
1/3 cup Parmesan cheese





Directions:
Rinse chicken; pat dry. Cut into 3/4-inch pieces. Heat oil in deep nonstick 12-inch skillet or Dutch oven on medium-high heat. Add chicken. Cook and stir for 3 minutes or until no longer pink in center. Stir in broth and rotini. Bring to a boil. Reduce heat to medium. Cover. Simmer 5 minutes. Add carrots. Stir and cover. Cook 4 to 5 minutes longer.

Place cornstarch and pasta sauce mix in small bowl. Whisk in milk until smooth. Add gradually to chicken mixture, stirring constantly. Mix in broccoli. Cook and stir for 3 to 5 minutes or until sauce comes to a boil and is thickened. Remove from heat. Sprinkle with cheese. Cover. Let stand 5 minutes. Serve.

Makes 6 servings