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Bow Tie Lemon Chicken Recipe
Bow Tie Lemon Chicken Recipe photo by Taste of Home

Bow Tie Lemon Chicken Recipe

Read Reviews (4)
4.43 4
Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

  1. 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.
  2. 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.
Originally published as Bow Tie Lemon Chicken in Light & Tasty April/May 2001, p8

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bow Tie Lemon Chicken(4)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 3, 2012

This recipe is a family favorite!! And best of all quick and easy to prepare for those busy week nights.

MY REVIEW
Reviewed Apr. 29, 2012

Very good change-up for chicken. I omit the peas, and add a bit more lemon juice and lemon pepper.

MY REVIEW
Reviewed Aug. 10, 2010

All of a sudden one of my favorites!! We really liked this recipe. We had enough for 2 nights! Great recipe!

MY REVIEW
Reviewed May. 11, 2009

Capers would be good added to this

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