Yield: 4 servings

Preparation time: 25 minutes
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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

n 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.


Notes

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.

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