Lemon-chicken Pasta RecipeTagged in Pasta
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 wire whisk. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.
- 1 teaspoon olive oil
- 2 cloves garlic
- 8 ounces boneless skinless chicken breast
- 1/2 cup frozen baby peas
- 1/3 cup carrot
- coarsely shredded
- 1/2 cup chicken broth
- 2 tablespoons nonfat cream cheese
- 2 cups farfalle pasta
- cooked (bow tie pasta)
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepp
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