Curly Pasta and Chicken Toss

• 1 pkg. (8oz) Uncooked Fusilli Pasta
• 2 T Cornstarch
• ½ tsp Salt
• 1 can (10 ½ oz.) Condensed Chicken Broth
• 1 Lemon
• 2 Large Carrots
• 1 Med. Red Bell Pepper
• 1 lb Boneless, skinless, chicken breast halves
• 2 tsp. Vegetable oil, divided
• 2 Garlic cloves, pressed
• 2 cups broccoli flowerets
• 2 T fresh snipped basil leaves
• 1 oz fresh Parmesan cheese, grated (about ¼ cup)

Cook pasta according to package direction. Drain and keep warm. Meanwhile, combine cornstarch and salt. Whisk in chicken broth, set aside. Zest lemon and add to chicken broth mixture. Cut carrots diagonally into ¼ inch thick slices. Cut bell pepper into 1 inch pieces. Cut chicken into 1 inch strips. Heat 1 tsp of the oil over medium-high heat until hot. Press garlic into skillet. Add chicken; stir-fry 5 minutes, stirring occasionally. Remove from skillet. Heat remaining 1 tsp oil in skillet; add carrots and pepper; stir fry 2 minutes. Add broccoli and bell pepper; stir-fry 2-3 minutes until vegetables are crisp tender. Add broth mixture and browned chicken. Bring to boil; reduce heat to medium and cook until mixture is slightly thickened, stirring occasionally. Remove from heat. Stir in pasta and basil. Serve immediately. Grate Parmesan cheese over pasta. Top with coarsely ground black pepper if desired.