1 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.