Lemon-Basil Chicken Rotini
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings.
My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas
Ingredients
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3 cups uncooked whole wheat spiral pasta
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2 teaspoons olive oil
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1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
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1-1/2 cups sliced fresh mushrooms
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1-1/2 cups shredded carrots
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4 garlic cloves, thinly sliced
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1 cup reduced-sodium chicken broth
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3 ounces reduced-fat cream cheese
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1 tablespoon lemon juice
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1-1/2 cups frozen peas (about 6 ounces), thawed
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1/3 cup shredded Parmesan cheese
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1/4 cup minced fresh basil
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2 teaspoons grated lemon zest
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
Directions
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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.
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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.
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3.
Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.
Nutrition Facts
1-1/3 cups: 275 calories, 8g fat (4g saturated fat), 55mg cholesterol, 385mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 0.500 fat.
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