Chicken and Pasta with Orange-Basil Sauce
Makes 4 servings

3/4 cup frozen Florida orange juice concentrate
1/2 cup chicken broth
4 teaspoons cornstarch
6 ounces packaged dried gemelli or corkscrew pasta (rotini)
1 (16-ounce) package loose-pack frozen Italian blend(zucchini, carrots, cauliflower, lima beans, and Italian beans) or other mixed vegetables.
2 cups cubed cooked chicken or turkey
1/4 cup snipped fresh basil
1/8 teaspoon pepper

For sauce, in a small saucepan combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling, lightly salted water for 5 minutes. Add frozen vegetables; return to boiling. Cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and pepper. Heat and toss until hot.