Side Pannel
Lemon-Chicken Pasta
Ingredients List
- Vegetable cooking spray
- 1 ts Olive oil
- 2 Cloves garlic, minced
- 6 oz Boneless skinless chicken
- -breast halves, cut into
- -1/4-inch-wide strips
- 1/2 c Frozen green peas, thawed
- 1/3 c Coarsely shredded carrot
- 1/2 c Low-sodium chicken broth
- 2 tb Light process cream cheese
- -product
- 2 c Cooked farfalle, (bow tie
- -pasta) cooked without salt
- -or fat
- 3 tb Grated Parmesan cheese
- 1/2 ts Grated lemon rind
- 1/8 ts Salt
- 1/8 ts 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: 1-1/2 cups).
Per serving: 625 Calories; 10g Fat (15% calories from fat); 43g Protein;
90g Carbohydrate; 63mg Cholesterol; 563mg Sodium
Serving Ideas : Garnish with chives, if desired.
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: 1-1/2 cups).
Per serving: 625 Calories; 10g Fat (15% calories from fat); 43g Protein;
90g Carbohydrate; 63mg Cholesterol; 563mg Sodium
Serving Ideas : Garnish with chives, if desired.
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