Average Rating: 4.666666TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 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 zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- 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 zest, salt, pepper and pepper flakes; heat through.
Nutrition 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.
