Italian recipes

Lemon Chicken Pasta

Course : Italian
Source: Cooking Light Magazine
Serves: 4

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Ingredients:

2 cloves garlic -- minced

6 ounces boneless skinless chicken breasts

1/2 cup green peas -- frozen/thawed

1/3 cup carrot -- shredded

1/2 cup chicken broth

2 tablespoons fat-free cream cheese

2 cups pasta

3 tablespoons parmesan cheese -- grated

1/2 teaspoon lemon peel -- grated

1/8 teaspoon salt

1/8 teaspoon black pepper

2 cloves garlic -- minced

6 ounces boneless skinless chicken breasts

1/2 cup green peas -- frozen/thawed

1/3 cup carrot -- shredded

1/2 cup chicken broth

2 tablespoons fat-free cream cheese

2 cups pasta

3 tablespoons parmesan cheese -- grated

1/2 teaspoon lemon peel -- grated

1/8 teaspoon salt

1/8 teaspoon black pepper

Preparation / Directions:

Prepare a skillet with cooking spray. Place over medium-high heat until hot. Add garlic, chicken, peas, and carrot; sautŽ until tender. 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, pasta, Parmesan cheese, lemon peel, salt, and pepper; cook 1 minute.

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