Lemon-Chicken Pasta

Photo: flickr user I Love Egg

Ingredients

vegetable cooking spray

1 teaspoon olive oil

2 cloves garlic, minced

6 ounces boneless skinless chicken breast halves

cut into 1/4-inch-wide strips

1/2 cup frozen green peas, thawed

cup coarsely shredded carrot

1/2 cup low-sodium chicken broth

2 tablespoons light process cream cheese product

2 cups cooked farfalle, (bow tie pasta)

cooked without salt or fat

3 tablespoons grated parmesan cheese

1/2 teaspoon grated lemon rind

1/8 teaspoon salt

1/8 teaspoon pepper

fresh chives, (optional)

Preparation

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; sautee15 seconds. Add chicken; saute 1 minute. Add peas and carrot; sautee1 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 (servingsize: 1-1/2 cups).