Pasta With Leek, Pepper, and Chive Sauce

• 1 tablespoon olive oil
• 3 12 cups thinly sliced leeks (about 3 large)
• 3 yellow bell peppers, peeled and cut into 1/4-inch strips
• 1 cup reduced-sodium fat-free chicken broth
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 12 cup reduced-fat cream cheese
• 3 cups hot cooked orecchiette (about 3/4 pound uncooked)
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 cup grated fresh parmesan cheese
• 14 cup chopped fresh chives
• 14 cup thinly sliced fresh basil
• 3 tablespoons pine nuts, toasted

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add leek and bell pepper strips; saute 4 minutes.
3. Stir in broth, rind, and juice; cook 3 minutes.
4. Add the cream cheese.
5. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.
6. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
7. Stir in Parmesan and remaining ingredients.
8. Serve immediately.

olive oil, leeks, yellow bell peppers, chicken broth, lemon rind, lemon juice, cream cheese, hot cooked orecchiette, salt, ground black pepper, parmesan cheese, fresh chives, fresh basil, pine nuts

Taken from www.food.com/recipe/pasta-with-leek-pepper-and-chive-sauce-301805 (may not work)