Lemon-Chicken Pasta

Recipe By : Cooking Light magazine
Serving Size : 2
Preparation Time :0:30

vegetable cooking spray 1 teaspoon olive oil
2 cloves garlic -- minced
6 ounces skinless boneless chicken breast halves -- cut into 1/4" strips
1/2 cup frozen green peas -- thawed
1/3 cup coarsely grated carrots
1/2 cup low-sodium chicken broth
2 tablespoons light process cream cheese
2 cups farfalle, cooked w/o salt or fat -- *
3 tablespoons grated Parmesan cheese
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
fresh chopped chives -- optional garnish

* Probably the smaller farfalle is better. I used small shells, and that was perfect.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 15 seconds. Add chicken; saute 1 minute. Add peas and carrot; saute 1 minute. Remove from skillet; set aside.

Add broth and cream cheese to skillet. Cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a whisk. Stir in chicken mixture, farfalle, cheese, lemon rind, salt, and pepper; cook 1 minute. Garnish with chives, if desired.

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