6 to 8 servings
12 ounces uncooked tri-colored rotelle or other twist pasta
3 cups broccoli florets
1/2 pound fresh mushrooms, quartered
1 large red onion, cut in half and sliced
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 (10-1/2-ounce) can condensed chicken broth
2 teaspoons dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1 (16-ounce) container reduced-fat sour cream
Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the broth, basil, thyme, crushed red pepper, and salt; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally.
Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately.