Bow Tie Lemon Chicken Recipe

4.5 4 8
Bow Tie Lemon Chicken Recipe
Bow Tie Lemon Chicken Recipe photo by Taste of Home
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Bow Tie Lemon Chicken Recipe

Read Reviews
4.5 4 8
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Bow Tie Lemon Chicken in Light & Tasty April/May 2001, p8

Nutritional Facts

1-1/2 cup: 0g sugar total.

  • 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
  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. 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; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Bow Tie Lemon Chicken in Light & Tasty April/May 2001, p8

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Reviews forBow Tie Lemon Chicken

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SuBeeDo User ID: 8876428 249214
Reviewed Jun. 8, 2016 Edited Jun. 10, 2016

"I double the vegetables and sometimes use chicken thighs instead of breasts. Otherwise, I stick to the recipe and it's delish!"

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crawley3 User ID: 5781750 30126
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
miessaj User ID: 5210176 72024
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
waremour User ID: 2523205 85832
Reviewed May. 11, 2009

"Capers would be good added to this"

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