Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

This is a perfect combination of Pasta, Shrimp, and Broccoli, all in a light cream sauce.
The sauce is made with light cream cheese and chicken broth instead of using heaving whipping cream.
That is what makes this meal guiltfree and So Good.
I found this tasty recipe in the Jillian Michaels book, 'Making the Cut'.
This meal was a hit at our house and I will make this recipe again for sure!
I served it with Breadsticks, and purple grapes.
Enjoy.



Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
Serves 4

What You Need:
-1/2 cup Sun-Dried tomatoes, packed in oil
-4 cups uncooked farfalle (Bow tie pasta)
-2 cups of chopped fresh broccoli
-cooking spray
-1 garlic cloves, minced
-1 pound shrimp, peeled and deveined
-1/2 cups fat-free, low-sodium chicken broth
-1/2 cup fat-free or low-fat cream cheese
-1/2 teaspoon dried basil
-1/4 cup Parmesan cheese
-1/2 lemon, juiced

How to Make:
1. Rinse really well the Sun-Dried tomatoes so all the oil is off, dice the tomatoes and then set aside.
2. Cook Pasta according to Package, do not add any salt or fat. When pasta is done, drain and then set aside.
3. Steam broccoli, covered for about 3 minutes or until tender crisp. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and shrimp to the pan. Cook 4 minutes or until the shrimp is pink and done.
5. Add broth and cream cheese, stirring until combined, bring to a boil. Reduce heat and simmer for about 2 minutes.
6. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated through. Stir Frequently.
7. Remove from heat. Stir in pasta, Parmesan, and lemon juice.
Serve Immediately!

Source: Jillian Michaels, Making the cut