Bow Tie Lemon Chicken - cooking recipe

Ingredients

4 2/3 cups bow tie pasta, uncooked
12 ounces boneless skinless chicken breasts, cut into 1-inch strips
1/2 teaspoon salt-free lemon pepper
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup carrot, shredded
1/4 cup reduced-fat cream cheese, cubed
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup parmesan cheese, shredded

Preparation

Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper.
In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.
Remove and keep warm.
Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted.
Drain pasta.
Add pasta, chicken and salt to vegetable mixture; cook until heated through.
Sprinkle with Parmesan cheese.
Yield: 4 servings.