1 pound Penne, uncooked
8 oz.  boneless, skinless chicken breast, diced into 1" pieces
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, minced
2 tsp. veggie oil
3 cups broccoli florets
1 red bell pepper, cut into small thin strips
1/2 cup chicken broth, preferably low-sodium
12 oz. can evaporated skim milk
1 Tbsp. cornstarch
3 Tbsp. Dijon mustard

1.  Cook the pasta, following the packages directions, drain well.
2.  While the pasta is cooking, spray cooking spray into a large non-stick skillet and heat over medium high heat until hot. 
3.  Add chicken, salt, pepper and garlic to skillet.  Stir-fry 4 to 5 minutes, until chicken is cooked through.
4.  Remove the chicken mixture from the skillet and place into a bowl.
5.  Add the broccoli, red pepper and broth to the skillet. 
6.  In a small side bowl, combine the cornstarch with 1/4 cup of the milk.  Stir until smooth.
7.  Add cornstarch/milk mixture to the skillet and stir constantly until mixture comes to a boil.
8.  Reduce heat and add the mustard to the skillet, along with the bowl of chicken.
9.  Add the Penne to the skillet.  Toss everything together and serve immediately.

Chicken and Broccoli Penne