cheese chicken pasta

255  grams		chicken breast
1/2  cup		lactose free natrel milk
3  cups		catelli gluten free penne
3  cups		brocolli
2  cups		carrots
83  grams		shredded compliments old cheddar lactose free
1  teaspoon		basil
1  tablespoon		cornstarch
3  tablespoons		margarine

Tip: For nutritional information on all the ingredients in cheese chicken pasta just click on each ingredient name. Then adjust the serving size for any cheese chicken pasta ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chop up carrots into sticks. (2" x 1/4 ")
Cut up broccoli into stir fry pieces.
Cut up chicken breast into small stir fry pieces.
Using a large fry pan stir fry chicken on medium in olive oil for 5 min. Add basil.
Using a large pot bring boiling water and salt to a boil and add penne, cook according to package directions. Drain and keep warm.
Add carrots to the chicken and cover the pan for 5 min then add brocolli for another 5 min.
Make the cheese sauce, melt the margarine for a few min over medium heat. Add the cheese till melted over low heat.
Add the milk to the cornstarch in a small bowl, whisk till dissolved.
Put the cooked noodles into the chicken and veg mixture along with the cheese sauce, stir and serve.