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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
  • 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 zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • 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.
  • 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.
  • 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.
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