Pasta with Leek, Pepper, and Chive Sauce

1 tablespoon olive oil
3 1/2 cups thinly sliced leek (about 3 large)
3 yellow bell peppers, peeled and cut into 1/4-inch strips
1 cup chicken broth
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 cup (4 ounces) 1/3-less-fat cream cheese
3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh chives
1/4 cup thinly sliced fresh basil
3 tablespoons pine nuts, toasted

Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, rind, and juice; cook 3 minutes.

Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.

Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated. Stir in Parmesan and remaining ingredients. Serve immediately. Makes 4 servings