Creamy Basil-Chicken Pasta

Italian night? Pull together a creamy chicken and pasta dinner in less than 30 minutes, complete with green veggie! Pass the Parm please.

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Servings 4

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( 21 ) Ratings

21 Ratings

5 Stars 15%

4 Stars 19%

3 Stars 15%

2 Stars 31%

1 Stars

Member Reviews ( 11 )

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

6: oz. (2 1/2 cups) uncooked rainbow rotini (spiral pasta)

2: cups Green Giant® frozen broccoli

1: cup nonfat sour cream

2: teaspoons all-purpose flour

1/2: cup skim milk

1 1/2: cups diced cooked chicken breast

3/4: teaspoon dried basil leaves

1: (4.5-oz.) jar sliced mushrooms, drained

4: tablespoons grated Parmesan cheese

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Directions

1 In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.
2 Meanwhile, in medium saucepan, combine sour cream and flour; blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.
3 Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.

EXPERT TIPS

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Expert Tips

When a recipe calls for diagonally sliced chicken, put it in the freezer for 20 to 30 minutes first. The meat will firm up just enough to make diagnoal slicing easier.