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Categories:
olive oil yellow bell peppers chicken broth lemon rind lemon juice cream cheese Pasta salt freshly ground black pepper Parmesan cheese fresh chives fresh basil pine nuts
Viewed: 49 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 3 1/2 cups thinly sliced leek (about 3 large)
- 3 yellow bell peppers, peeled and cut into 1/4-inch strips
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons pine nuts, toasted
Method
- Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, rind, and juice; cook 3 minutes. Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
- Stir in Parmesan and remaining ingredients. Serve immediately.
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