Ingredients
4-2/3 cups uncooked bow tie pasta12 ounces boneless skinless chicken breast, cut into 1-inch strips1/2 teaspoon salt-free lemon-pepper seasoning2 garlic cloves, minced1 tablespoon canola oil1 cup chicken broth1 cup frozen peas, thawed2/3 cup shredded carrots1/4 cup cubed reduced-fat cream cheese2 teaspoons lemon juice1/2 teaspoon salt1/3 cup shredded Parmesan cheese
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.
