Tuscan Chicken Medley

I made this dish tonight for dinner with homemade crusty bread.  It was so yummy!

Tuscan Chicken Medley

1 cup uncooked spiral pasta
1 pkg (16 oz.) frozen green beans
2 T. cornstarch
1 1/2 c. chicken broth
6 T. butter, divided
2 tsp. dijon mustard
3/4 tsp. minced garlic
1 tsp. Mrs. Dash Italian medley seasoning
2 c. fresh mushrooms, sliced
1 medium tomato, diced.

4 boneless, skinless chicken breasts
salt & pepper
2 T. olive oil
1/2 tsp. minced garlic
1/2 tsp. Mrs. Dash Italian medley seasoning

Cook pasta according to directions. During the last 5 minutes of cooking add the green beans.
Strain and keep warm.

Saute the sliced mushrooms in 2 T. butter. Add to the pasta and beans.
Combine the cornstarch and chicken broth in a small bowl. In a medium saucepan melt 4 T. of the butter,
add the dijon mustard, 3/4 tsp. garlic and the Italian seasoning. Gradually whisk in the cornstarch/chicken
broth mixture. Stir until thickened. Keep warm.

Pound chicken breasts to 1/2 inch. Season with salt and pepper. Heat olive oil in
a large skillet over medium heat, add the chicken, sprinkle the 1/2 tsp. Italian seasoning on top. Cook
5-7 minutes on each side or until juices run clear.

Add 3/4 of the sauce to the pasta mixture, toss in the diced tomatoes. When serving, top the chicken
with some of the remaining sauce.