Bow Ties with Green Chilies and Shrimp Sauce

7 Points Per Serving

Serves 4

1/3 cup chicken broth
1/3 cup water
16 medium shrimp, unshelled (I used frozen salad shrimp)
Fresh garlic
1/2 cup fat free sour cream
1/4 cup basil
1/2 pound bow tie pasta
1 1/2 cup match stick carrots
2 teaspoons olive oil
1 onion, diced
4 oz. can diced green chilies
4 cups spinach, 1/2" strips
Lemon juice

Simmer shrimp and garlic in the broth for about 2 mins Drain and reserve the liquid Add shrimp/garlic to a food processor and blend til mostly smooth. Add sour cream. Add 1/3 cup of the reserved liquid. Add half the basil. Blend. Bring water to a boil and add carrot sticks. Boil one minute. Add pasta and cook until pasta is almost done. For the last minute add the spinach so that it becomes limp. Drain. Cook onion and chilies in oil until onions are limp, then add shrimp sauce and the rest of the basil. The directions say to serve the shrimp sauce over the pasta/carrot/spinach which has been sprinkled with the lemon juice. I just added the lemon juice to the pasta in the pan and then mixed in the shrimp sauce. Stirred it all up together.