Ingredients Jump to Instructions ↓

  1. 4 2/3 cups uncooked bow tie pasta

  2. 12 ounces boneless, skinless chicken breasts, cut in 1-inch strips

  3. 1/2 teaspoon salt-free lemon-pepper seasoning

  4. 2 garlic cloves, minced

  5. 1 tablespoon canola oil

  6. 1 cup chicken broth

  7. 1 cup frozen peas, thawed

  8. 2/3 cup shredded carrots

  9. 1/4 cup cubed reduced-fat cream cheese

  10. 2 teaspoons lemon juice

  11. 1/2 teaspoon salt

  12. 1/3 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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; heat through. Sprinkle with Parmesan cheese.


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