Printable | Taste of Home

Bow Tie Lemon Chicken

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

Cook pasta according to package directions. Meanwhile, sprinkle

Printed from tasteofhome.com Oct 11, 2008

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Bow Tie Lemon Chicken cont.

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.