Lemon-chicken Pasta Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray,
1 tsp: Olive oil,
2 Cloves: garlic, minced
6 ounce: Boneless skinless chicken,
Breast halves --,
Cut into 1/4-inch-wide,
Strips,
1/2 cup: Frozen green peas, thawed
1/3 cup: Coarsely shredded carrot,
1/2 cup: Low-sodium chicken broth,
2 tbsp: Light process cream cheese,
Product,
2 cup: Cooked farfalle, (bow tie
Pasta),
Cooked without salt or fat,
3 tbsp: Grated Parmesan cheese,
1/2 tsp: Grated lemon rind,
1/8 tsp: Salt,
1/8 tsp: Pepper,
Fresh chives, (optional)
Directions:
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 whisk. Stir
in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.
Yield: 2 servings (serving size: 1-1/2 cups).
Recipe By : Cooking Light, Oct 1993, page 122
From: Date:
Source from luhu.jp
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 whisk. Stir
in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.
Yield: 2 servings (serving size: 1-1/2 cups).
Recipe By : Cooking Light, Oct 1993, page 122
From: Date:
Source from luhu.jp
Tags
Pasta