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Bow Tie Lemon Chicken

Bow Tie Lemon Chicken
"The zesty flavor of lemon brightens every bite of this creamy chicken and pasta dish," advises Rebecca Snapp of Cynthiana, Kentucky. "With two small sons and a farmer husband who has a second full-time job, it's a good thing I have a collection of speedy recipes."
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4-2/3 cups uncooked bow tie pasta
  • 12 ounces boneless skinless chicken breast, cut into 1-inch strips
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup chicken broth
  • 1 cup frozen peas, thawed
  • 2/3 cup shredded carrots
  • 1/4 cup cubed reduced-fat cream cheese
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup shredded Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, sprinkle
  • chicken with lemon-pepper. In a large nonstick skillet, stir-fry
  • chicken and garlic in oil until chicken juices run clear.
  • Remove and keep warm. Add broth, peas, carrots, cream cheese and
  • lemon juice to the skillet; cook and stir until cheese is melted.
  • Drain pasta. Add pasta, chicken and salt to vegetable mixture; cook
  • until heated through. Sprinkle with Parmesan cheese. Yield: 4
  • servings.
© Taste of Home 2013

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Bow Tie Lemon Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013