Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 14.5 oz. College Inn^® Chicken Broth with Roasted Garlic
• 2 Tbsp. College Inn^® Chicken Broth with Roasted Garlic
• 1/4 cup Dijon mustard for marinade
• 2 boneless, skinless chicken breasts
• 3 cups farfalle; farfallini; farfallone uncooked
• 1/2 cup red bell pepper
• 1/2 cup green pepper chopped
• parmesan cheese garnish
• 2 Tbsp. lemon juice for marinade
• 1 Tbsp. olive oil for marinade
• 1 tsp. garlic chopped
• 1/4 tsp. salt for marinade
• 1/4 tsp. basil for marinade
• 1/4 tsp. oregano for marinade
• 1/4 cup Dijon mustard Dijon Sauce
• 1/2 tsp. sugar Dijon Sauce
• 2 Tbsp. flour for thickening
• 2 tsp. butter (softened) for thickening

Directions

In a medium size bowl, combine all marinade ingredients. Add chicken breasts and marinate in refrigerator for 30 minutes. Meanwhile cook pasta according to package directions; drain. Grill or broil chicken 6 – 8 minutes per side or until chicken is no longer pink. Let stand for 5 minutes; slice. In large skillet, over medium heat, melt butter. Stir in chicken broth, mustard and sugar, heat to a boil. Combine flour and softened butter to form a paste and whisk into sauce to thicken slightly. Combine pasta with sauce, stir in chopped peppers and chicken. Garnish with parmesan cheese

Can be served hot, or cold as pasta salad.

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