Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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
     1/3  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; sauté‚15 seconds. Add chicken; saute 1 minute. Add peas and carrot; sauté‚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).