Creamy Basil Chicken Pasta

This meal was an easy throw together meal.  Sunday's are our fun day and we usually work in the yard or do fun things with the kids.  We spent most of our beautiful Sunday at the park with the kids and when we came home it was dinner time.  I had cooked the chicken for this recipe the day before and therefore the only thing I had to do was throw together dinner.  We enjoyed this meal and I sure hope you do too!!

Creamy Basil Chicken Pasta

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

2 cups frozen cut 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


In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.


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.


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.

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