Fusilli With Scallops and Peas

Ingredients

• 2 quarts water
• 2 cups (6 ounces) sugar snap peas, trimmed
• 12 ounces uncooked fusilli or rotini
• 1 tablespoon butter
• 1 pound sea scallops (halved if large)
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 ounce block-style 1/3-less-fat cream cheese
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil

Preparation

1. 1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.
2. 2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.
3. 3. Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.