Lemon-Basil Chicken Rotini
My husband and 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
- 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 zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Reviews
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I agree that the brightness of the lemon and the heat from the pepper make this recipe a very well balanced dish.
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.
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.
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.
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.