Lemon-Chicken Pasta


1 teaspoon olive oil 2 cloves garlic, minced 8 ounces boneless skinless chicken breast, sliced 1/2 cup frozen baby peas 1/3 cup carrot, coarsely shredded 1/2 cup chicken broth 2 tablespoons nonfat cream cheese 2 cups farfalle pasta, cooked (bow tie pasta) 3 tablespoons grated Parmesan cheese 1/2 teaspoon grated lemon rind 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepp


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 15 seconds. Add chicken; saute 1 minute. Add peas and carrot; saute 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 wire whisk. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.


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