Chicken And Pasta Casserole

3/4 cup frozen orange juice concentrate

? cup chicken broth

4 tsp. Cornstarch

6 oz dried gamely, retina, or corkscrew pasta

1 16-oz package frozen Italian blend vegetables (zucchini, carrots, cauliflower, lima beans) or other mixed vegetables

2 cups cubed cooked chicken or turkey

? cup snipped fresh basil

1/8 tsp. Pepper

Instructions

For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Meanwhile, in a large saucepan cook pasta in boiling water for 5 minutes. Add frozen vegetables. Return to boil. Cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain. Return to saucepan. Add sauce, chicken, basil, and pepper. Toss until heated through. Makes 4 servings.