Fusilli With Scallops And Peas

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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

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