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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Light & Tasty. A creamy, healthy and quick one-dish meal. I think I use a little more lemon pepper seasoning when I make it, but have not noted it on the recipe, so adjust according to taste. Alson tastes great with a little white wine added to the sauce - maybe 1/2 cup chicken broth plus 1/2 cup white wine....or is good as-is - whatever you prefer.:) Ingredients:
4 2/3 cups bow tie pasta, uncooked |
12 ounces boneless skinless chicken breasts, cut into 1-inch strips |
1/2 teaspoon salt-free lemon pepper |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 cup chicken broth |
1 cup frozen peas, thawed |
2/3 cup carrot, shredded |
1/4 cup reduced-fat cream cheese, cubed |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/3 cup parmesan cheese, shredded |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper.
2. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.
3. Remove and keep warm.
4. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted.
5. Drain pasta.
6. Add pasta, chicken and salt to vegetable mixture; cook until heated through.
7. Sprinkle with Parmesan cheese.
8. Yield: 4 servings.
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