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Lemon Chicken Pasta Recipe

by Global Cookbook

Ingredients

vegetable cooking spray 1 tsp extra virgin olive oil 2 x cloves garlic, chopped 6 ounce boneless skinless chicken breast halves cut into 1/4-inch-wide strips 1/2 c. frzn green peas, thawed 1/3 c. coarsely shredded carrot 1/2 c. low-sodium chicken broth

2 Tbsp. light process cream cheese product 2 c. cooked farfalle, (bow tie pasta) cooked without salt or possibly fat 3 Tbsp. grated parmesan cheese 1/2 tsp grated lemon rind 1/8 tsp salt 1/8 tsp pepper fresh chives, (optional)

Directions

1. Coat a large nonstick skillet with cooking spray; add in oil. Place over medium-high heat till warm. Add in garlic; sautee15 seconds. Add in chicken; saute/fry 1 minute. Add in peas and carrot; sautee1 minute. Remove from skillet; set aside.
2. Add in broth and cream cheese to skillet; cook over medium-high heat 3 min or possibly till cheese melts, stirring constantly with a whisk. Stir in chicken mix, farfalle, and next 4 ingredients; cook 1 minute.
3. Yield: 2 servings (servingsize: 1-1/2 c.).

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