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