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Lemon-Basil Chicken Rotini Recipe
Lemon-Basil Chicken Rotini Recipe photo by Taste of Home
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Lemon-Basil Chicken Rotini Recipe

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My husband and sons like to have meat with their meals, but I prefer more veggies. This combo is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 3 cups uncooked white fiber rotini or whole wheat rotini
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups shredded carrots
  • 4 garlic cloves, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 3 ounces reduced-fat cream cheese
  • 1 tablespoon lemon juice
  • 1-1/2 cups frozen peas (about 6 ounces), thawed
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1-1/3 cups: 308 calories, 8g fat (4g saturated fat), 56mg cholesterol, 398mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Directions

  1. Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan.
  2. Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted.
  3. Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon peel, salt, pepper and pepper flakes; heat through. Yield: 6 servings.
Originally published as Lemon-Basil Chicken Rotini in Taste of Home November 2015, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Lemon-Basil Chicken Rotini

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rllewis7 User ID: 7124309 238284
Reviewed Nov. 28, 2015

"I agree that the brightness of the lemon and the heat from the pepper make this recipe a very well balanced dish."

MY REVIEW
JMartinelli13 User ID: 92779 237718
Reviewed Nov. 20, 2015

"Omitted the mushrooms, used full fat cream cheese. My guys aren't fans of peas, added them to just my portion. Filling but not heavy."

MY REVIEW
i_like_pie User ID: 1201160 235558
Reviewed Oct. 24, 2015

"This was just enough different to be delicious. I was out of mushrooms, but will try that next time. Also, instead of the grated carrots, I added frozen peas and carrots before adding the chicken back in, and it worked great."

MY REVIEW
prethar123 User ID: 8558977 234962
Reviewed Oct. 14, 2015

"Wonderful! Delicious. I love the occasional hint of the red pepper flakes as well as lemon zest and yet it's not a spicy but a well balanced dish. The second time around, I'll add roasted shiitake mushrooms and/or 1/2 cup of the pasta water and 1/2 cup of Parmigiano-Reggiano. It doesn't need any changing but just to fuss with it because it's what I like to do."

MY REVIEW
Aula User ID: 1127835 234219
Reviewed Oct. 8, 2015

"I enjoy trying new recipes and my husband enjoys eating them. This was delicious. I did not include any added salt because there was enough in the cheese and in the chicken broth. Next time I will use 2 1/2 cups of the rotini instead of 3. Will definitely make it again."

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