Shrimp, Broccoli, And Sun-Dried Tomatoes With Pasta

• 1/2 cup sun-dried tomatoes, packed without oil
• 1/2 cup boiling water
• 3 cups uncooked farfalle (bow tie pasta)
• 1 1/2 cups chopped broccoli
• Cooking spray
• 1 garlic clove, minced
• 1 pound large shrimp, peeled and deveined
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/2 teaspoon dried basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 teaspoons fresh lemon juice

1. Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
2. While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
3. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saute 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

tomatoes, boiling water, pasta, broccoli, cooking spray, garlic, shrimp, chicken broth, cream cheese, basil, parmesan cheese, lemon juice

Taken from www.myrecipes.com/recipe/shrimp-broccoli-sun-dried-tomatoes-with-pasta (may not work)