Lemon Chicken Pasta

By jeproctor

Ingredients

• Cooking spray
• 1 tsp olive oil
• 2 garlic cloves, minced
• 6 oz. skinned, boned chicken breast, cut into ¼ inch wide strips
• ½ cup frozen peas, thawed
• 1/3 cup shredded carrot
• ½ cup low-salt chicken broth
• 2 tbsp tub-style light cream cheese
• 2 cups hot cooked farfalle
• 3 tbsp grated parmesan cheese
• ½ tsp grated lemon rind
• 1/8 tsp salt
• 1/8 tsp pepper
• fresh chives (optional)

Details

Servings 2

Preparation

Step 1

Coat a large nonstick skillet with cooking spray; add oil and 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 chicken mixture from skillet; set aside.
Add chicken broth and cream cheese to skillet, and cook over medium-high heat 3 minutes or until cream cheese melts, stirring constantly with a whisk. Return chicken mixture to skillet. Stir in pasts, parmesan cheese, lemon rind, salt, and pepper; cook 1 minute. Garnish with fresh chives, if desired.

Makes 2 servings, 422 cal, 9.7g fat, 4.6g fibre, 8 points per serving