Best Lemon Basil Chicken Rotini Recipes

LEMON-BASIL CHICKEN ROTINI

Lemon-Basil Chicken Rotini image

My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. -Anna-Marie Williams, League City, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 cups uncooked whole wheat spiral pasta
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

Steps:

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.

Nutrition Facts : Calories 275 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 385mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

LEMON-BASIL CHICKEN ROTINI

Lemon-Basil Chicken Rotini image

My husband and sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. -Anna-Marie Williams, League City, Texas

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

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 peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

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 peel, salt, pepper and pepper flakes; heat through.

LEMON-BASIL CHICKEN ROTINI RECIPE

Lemon-Basil Chicken Rotini Recipe image

My husband and sons like to have meat with their meals, but I prefer more veggies. This combo is colorful and healthy, and it keeps everyone happy. -Anna-Marie Williams, League City, Texas

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

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 peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

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 peel, salt, pepper and pepper flakes; heat through.
Yield: 6 servings.
Originally published as Lemon-Basil Chicken Rotini in Taste of Home
November 2015, p29
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