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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

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.