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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4-2/3 cup(s) uncooked bow tie pasta |
12 ounce(s) boneless skinless chicken breast, cut into 1-inch strips |
1/2 teaspoon(s) salt-free lemon-pepper seasoning |
2 garlic cloves, minced |
1 tablespoon(s) canola oil |
1 cup(s) chicken broth |
1 cup(s) frozen peas, thawed |
2/3 cup(s) shredded carrots |
1/4 cup(s) cubed reduced-fat cream cheese |
2 teaspoon(s) lemon juice |
1/2 teaspoon(s) salt |
1/3 cup(s) 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.
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