lemon-chicken pasta

2 Servings
  Vegetable cooking spray
1 teaspoon Olive oil
Cloves garlic -- minced
6 ounces Boneless skinless chicken
  Breast halves --
  Cut into 1/4-inch-wide
½ cup Frozen green peas -- thawed
⅓ cup Coarsely shredded carrot
½ cup Low-sodium chicken broth
2 tablespoons Light process cream cheese
2 cups Cooked farfalle -- (bow tie
  Cooked without salt or fat
3 tablespoons Grated Parmesan cheese
½ teaspoon Grated lemon rind
⅛ teaspoon Salt
⅛ teaspoon Pepper
  Fresh chives -- (optional)

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, and next 4 ingredients; cook 1 minute.

Yield: 2 servings (serving size: 1-½ cups).

Recipe By : Cooking Light, Oct 1993, page 122 From: Date:

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