1/3 C. canned chicken broth diluted with 1/3 C. water, or 2/3 C. homemade chicken broth
16 medium shrimp, unshelled
2 garlic cloves, peeled
1/3 C. reduced-fat sour cream
1/4 C. chopped fresh basil leaves
8 ounces bow-tie pasta
1 1/2 C. carrot matchsticks
2 tsp. olive oil
1 medium onion, chopped
1 can (4 ounces) diced mild green chilies, drained
4 C. (loosely packed) stemmed spinach, cut into 1/2-inch-wide strips
1 lemon, cut into wedges

In a medium saucepan, bring diluted broth to a boil over medium-high heat. Add shrimp and garlic, and return to a boil. Cover, reduce heat to medium and simmer until shrimp are just cooked, about two minutes. Reserving cooking liquid, transfer shrimp and garlic to a plate and set aside until cool enough to handle. Shell and devein shrimp, then place in food processor and process to form a paste. Add sour cream and continue processing until smooth and well combined. Add cooked garlic and about 1/3 C. of reserved cooking liquid and process to puree garlic. Stir in half of basil and set sauce aside. In a large pot of boiling water, cook pasta according to package directions. About two minutes before pasta is done, add carrot matchsticks. Meanwhile, in a small nonstick skillet, heat oil over medium-high heat. Add onion and green chilies and cook until onion begins to soften, about three minutes. Stir in shrimp sauce and remaining 2 T. basil and remove from heat. Place spinach in serving bowl. Drain pasta and carrots in a colander, then add hot pasta to serving bowl. Add shrimp sauce and toss to distribute ingredients. Serve with lemon wedges.

Yield: 4 servings
Calories: 306
Fat: 5.8g
Fiber: 6.9g