Lemon Chicken Pasta 7pts

By deanarrca

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic cloves, minced
• 24 ounces boneless skinless chicken breast halves, cut into 1/4" wide strips
• 1 1/2 cups frozen peas, thawed
• 1 cup shredded carrots
• 1 1/2 cups fat free low sodium chicken broth
• 6 Tablespoons light cream cheese
• 6 cups hot cooked farfalle, cooked without salt or fat (12oz. dry uncooked)
• 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• fresh chives

Details

Servings 8

Preparation

Step 1

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add garlic; sauté 15 seconds. Add chicken and sauté till lightly browned and cooked through. Just a few minutes. Add peas and carrot; sauté 1 minute. Remove chicken mixture from skillet and set aside.
2. 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 pasta, parmesan cheese, lemon rind, salt, and pepper; cook 1 minute or until heated through. Garnish with fresh chives if desired.

Nutritional information per serving
7 WWpts
Amount Per Serving
Calories: 340
Total Fat: 6.92g
Cholesterol: 60mg
Sodium: 513mg
Total Carbs: 36.91g
Dietary Fiber: 3.73g
Sugars: 1.77g
Protein: 29.68g