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Bow Tie Lemon Chicken

By: Rebecca Snapp

"'The zesty flavor of lemon brightens every bite of this creamy chicken and pasta dish,' advises Rebecca Snapp of Cynthiana, Kentucky. 'With two small sons and a farmer husband who has a second full-time job, it's a good thing I have a collection of speedy recipes.'"

Rate/Review | Read Reviews (24)

1,356 Saves

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 399 calories, 11 g fat (4 g saturated fat), 64 mg cholesterol, 824 mg sodium, 42 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.