Rotini with Lemon Cream Sauce, Broccoli, and Chicken

Pasta with Lemon Cream sauce is something I’ve been wanting to make for a long time. I usually fear cream sauces because of their high fat content. However, I saw this recipe on Good Eats ‘n Sweet Treats and noticed it was from Cooking Light. I looked it up on their website and saw it weighed in at only 350 calories (11 grams of fat, but we’ll pretend that isn’t there…it is CREAM sauce afterall). Mrs. Presley at GE’nST made the substitutions of adding chicken and subbing broccoli for asparagus in the original recipe. I did the same, but ommitted the red pepper that the recipe called for, as hubster doesn’t love the spice.

Rotini with Lemon Cream Sauce, Broccoli, and Chicken
Adapted from Cooking Light

8 ounces Rotini (or other pasta)
2 c steamed broccoli
2 chicken breasts, cubed
1 T butter (I used SmartBalance)
1 garlic clove, minced
1 c vegetable broth (I used chicken bc I had it)
1 t cornstarch
1/3 c heavy cream
3 T lemon juice
1/2 t salt
1/4 t pepper

• Cook pasta according to package directions, omitting salt.
• Season chicken with s + p.
• In a skillet coated lightly with cooking spray, brown the chicken.
• Set the chicken aside and cover with foil. Wipe out the skillet.
• Melt butter in the skillet over medium-high heat.
• Add garlic to pan; saute for 1 minute.
• Combine broth and cornstarch in a small bowl and stir until wel-blended.
• Add broth mixture to skillet; bring to boil and cook 1 minute or until thick, stirring constantly.
• Remove from heat and stir in cream, lemon juice, salt, and pepper.
• Combine pasta, broccoli, chicken and sauce and toss to coat.
• Serve immediately.

I added a little grated parmesan to the top. This meal was delish. Hubs suggested trying to make the sauce a little thicker. But I think I’ll keep it where it’s at to keep the calorie count low… bikini season is upon us, afterall.