Lemon-Basil Chicken Rotini

• 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

1. Cook rotini according to package directions. Meanwhile, in a
2. , heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan.
3. 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.
4. Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and pepper flakes; heat through.

uncooked white fiber rotini, olive oil, chicken breasts, mushrooms, carrots, garlic, chicken broth, cream cheese, lemon juice, frozen peas, parmesan cheese, fresh basil, lemon zest, salt, pepper, red pepper

Taken from www.tasteofhome.com/recipes/lemon-basil-chicken-rotini/ (may not work)