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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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. Yield: 4 servings.
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