Lemon-chicken pasta
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| ½ | cup | Frozen green peas -- thawed |
| ⅓ | cup | Coarsely shredded carrot |
| ½ | 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 |
| ½ | teaspoon | Grated lemon rind |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Fresh chives -- (optional) | ||
Directions
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: