Instructions: 1. In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.

2. 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.

3. 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.

Yield: 4 (1 1/2-cup) servings

Serving size 1 1/2 cups
27%.

NOTES : Tried this recipe for the first time tonight. Its a keeper!! The only changes I made was to add about a teaspoon of salt to the sour cream sauce when the chicken was added and a healthy dose of black pepper on my plate. Yum! And of course you want to use freshly grated Parmesan cheese. (To tell the truth, I probably added more than the recipe called for, didnt measure, just grated). Give it a try.

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