Wednesday, August 26, 2009

Lemon Chicken Pasta

Recipe From: Taste Buds Blog
I thought the lemon was a bit much.

1 tbsp olive oil
2 cloves garlic (minced)
1 boneless, skinless chicken breast (sliced)
1 cup frozen baby peas
1 cup frozen carrots
1 1/2 cups chicken broth
6 tbsp non fat cream cheese
1 box farfalle pasta
9 tbsp grated parmesan cheese
1 tsp lemon zest (optional)
1 1/2 tsp salt
1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

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