Ingredients
3 cups uncooked whole wheat spiral pasta2 teaspoons olive oil1 pound boneless skinless chicken breasts, cut into 3/4-inch strips1-1/2 cups sliced fresh mushrooms1-1/2 cups shredded carrots4 garlic cloves, thinly sliced1 cup reduced-sodium chicken broth3 ounces reduced-fat cream cheese1 tablespoon lemon juice1-1/2 cups frozen peas (about 6 ounces), thawed1/3 cup shredded Parmesan cheese1/4 cup minced fresh basil2 teaspoons grated lemon zest1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
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 red pepper flakes; heat through.
