Chicken and Vegetable Pasta with Orange-Basil Sauce

3/4 cup frozen orange juice concentrated, thawed
1/2 cup chicken broth
4 tsp cornstarch
6 oz. packaged dried corkscrew pasta
2 cups cubed, cooked chicken or turkey.
1 (16 oz.) package loose-pack frozen Italian blend (zucchini, carrots, cauliflower, lima beans, and Italian beans)
1/4 cup fresh basil, snipped

For this quick, one dish meal, purchase a deli roasted chicken or a cooked turkey breast.

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 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 and return to saucepan. Add sauce, chicken, basil, and 1/8 t. pepper. Heat and toss until hot.

Source: Florida Department of Citrus