Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 2 | cloves garlic -- minced |
1 ts olive oil
8 oz boneless skinless chicken
: breast -- sliced
½ c frozen baby peas
⅓ c carrot -- coarsely shredded ½ c chicken broth
2 TB nonfat cream cheese
2 c farfalle pasta -- cooked
: (bow tie pasta)
3 TB grated Parmesan cheese
½ ts grated lemon rind
½ ts salt
½ ts freshly ground black pepper 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 wire whisk. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute. Yield: 2 1½ cup servings.
Amount Measure Ingredient -- Prep