"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
- 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.
- 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.
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