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Bow Tie Lemon Chicken
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |