Shrimp Pasta Primavera

 

1

package (10 ounces) rotini pasta

1

cup Progresso® chicken broth (from 32 oz carton)

2

cups broccoli flowerets

1/4

pound mushrooms, cut in half

6

ounces feta cheese, crumbled

1

cup fresh basil leaves, thinly sliced

4

roma (plum) tomatoes, coarsely chopped

3/4

pound cooked, peeled, deveined large shrimp or 1 package (12 ounces) frozen cooked, peeled, deveined shrimp, thawed and drained

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
• 3 Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.