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Lemon Basil Chicken Rotini

Full disclosure- I do not like peas.  Normally they are only bought frozen to serve as impromptu ice packs.  The exception to this is the first peas of spring, fresh from the farm, I'll eat those raw.   I know, weird.   When the ingredient for the Cook's Corner Challenge was announced I thought, yep, that's a challenge.   Neither of the guys will eat peas, so I had to make something that they could be added to a portion of.   I chose this recipe from the November 2015 issue of Taste of Home.   The guys love cheesy sauces, lemon and chicken.  My changes are in the parentheses.   

I gave it an 8, Jake gave it an 8 (a 10 if next time I left out the carrots), Tim declined to give a number value, but ate 2 platefuls.    I definitely will make it again, maybe in spring, when I can get peas fresh from the farm    :)    Thanks to Anna-Marie W for sharing your recipe!  
I know I keep harping on it, but it's a tough time of year for pics.   I took some last night, they weren't great.   I replated and took some today, and this is definitely a recipe that's better on day one, it's a challenge to reheat. 

* Exported from MasterCook *

                        Lemon-Basil Chicken Rotini

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uncooked white fiber rotini or whole wheat rotini (used regular)
  2          teaspoons  olive oil
  1              pound  boneless skinless chicken breasts -- cut into 3/4-inch strips
  1 1/2           cups  sliced fresh mushrooms (omitted)
  1 1/2           cups  shredded carrots
  4                     garlic cloves -- thinly sliced (used jarred minced, about 2t)
  1                cup  reduced-sodium chicken broth
  3             ounces  reduced-fat cream cheese (used full fat)
  1         tablespoon  lemon juice
  1 1/2  cups  frozen peas (about 6 ounces) -- thawed (used Steam in bag peas, added to my plate)
     1/3           cup  shredded Parmesan cheese
     1/4           cup  minced fresh basil- (used 1T dried)
  2          teaspoons  grated lemon peel
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/4      teaspoon  crushed red pepper flakes (my plate only)

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.

adapted from ""


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