Recipe - Lemon-Chicken Pasta

Vegetable cooking spray
1 teaspoon Olive oil
2 Cloves garlic, minced
6 ounce Boneless skinless chicken
breast halves, cut into
1/4inchwide strips
One half cup Frozen green peas, thawed
1/3 cup Coarsely shredded carrot
One half cup Lowsodium chicken broth
2 tablespoon Light process cream cheese
product
2 cup Cooked farfalle, (bow tie
pasta) cooked without salt
or fat
3 tablespoon Grated Parmesan cheese
One half teaspoon Grated lemon rind
1/8 teaspoon Salt
1/8 teaspoon Pepper
Fresh chives, (optional)

Coat a large nonstick skillet with cooking spray; add oil. Place over
mediumhigh 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 mediumhigh heat 3 minutes
or until cheese melts, stirring constantly with a whisk. Stir in chicken
mixture, farfalle, and next 4 ingredients; cook 1 minute. Yield: 2 servings
(serving size: 1One half cups).

Per serving: 625 Calories; 10g Fat (15% calories from fat); 43g Protein;
90g Carbohydrate; 63mg Cholesterol; 563mg Sodium

Serving Ideas : Garnish with chives, if desired.

Recipe by: Cooking Light, Oct 1993, page 122

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.