Lemon-Chicken Pasta
By: Anonymous
Published: Thursday, December 10, 2009 - 2:52am

Ingredients




vegetable cooking spray
1 teaspoon olive oil
2 cloves garlic, minced
6 ounces boneless skinless chicken breast halves
cut into 1/4-inch-wide strips
1/2 cup frozen green peas, thawed
 cup coarsely shredded carrot
1/2 cup low-sodium chicken broth
2 tablespoons light process cream cheese product
2 cups cooked farfalle, (bow tie pasta)
cooked without salt or fat
3 tablespoons grated parmesan cheese
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
fresh chives, (optional)

Preparation

1 Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; sautee15 seconds. Add chicken; saute 1 minute. Add peas and carrot; sautee1 minute. Remove from skillet; set aside. 2 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, and next 4 ingredients; cook 1 minute. 3 Yield: 2 servings (servingsize: 1-1/2 cups).