- 8 ounces uncooked cavatappi pasta (thin, ridged spiral macaroni)
- 1 tablespoon oil (from jar of sun-dried tomatoes)
- 1 pound chicken tenderloins, cut in half crosswise
- 2 tablespoons finely chopped green onions
- 2 teaspoons dry ground mustard
- 2 teaspoons minced garlic
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 1 (24 ounce) bag Green Giant® Frozen Broccoli & Three Cheese Sauce
- 1 (6.5 ounce) package garlic-and-herb cream cheese spread
- 1/4 cup milk
- Salt and pepper to taste
- In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
- Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
- Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.