Instructions: In a nonstick saucepan sprayed with vegetable spray or on a preheated grill, cook chicken over medium-high heat, turning once for 12 minutes or until cooked through. Cut chicken into cubes; set aside. In a large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain. Meanwhile, in another saucepan over medium-high heat, combine maple syrup, chicken stock, balsamic vinegar, olive oil, Dijon mustard, cornstarch and garlic; whisk well. Cook, stirring constantly, for 3 minutes or until thickened and bubbly. Add red peppers; reduce heat to medium-low. Cook, covered, for 2 minutes or until peppers are tender. In a large serving bowl, combine pasta, chicken, green onions and sauce; toss to coat well. Serve immediately.

Serves 4

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