Lemon chicken pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cl Garlic; minced | |
| 6 | ounces | Boneless skinless chicken br |
| ½ | cup | Green peas; frozen/thawed |
| ⅓ | cup | Carrot; shredded |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Fat-free cream cheese |
| 2 | cups | Pasta |
| 3 | tablespoons | Parmesan cheese; grated |
| ½ | teaspoon | Lemon peel; grated |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
Recipe by: Cooking Light Magazine Preparation Time: 0:15 Prepare a skillet with cooking spray. Place over medium-high heat until hot.
Add garlic, chicken, peas, and carrot; sautŽ until tender. 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, pasta, Parmesan cheese, lemon peel, salt, and pepper; cook 1 minute.