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Low Fat Lemon Chicken Pasta


Vegetable cooking spray
1 teaspoon olive oil
2 cloves garlic, minced
6 ounces skinned, boned chicken breast, 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)

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; sauté 15 seconds. Add chicken; sauté 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. Garnish with chives, if desired.

Yield: 2 servings (serving size: 1-1/2 cups).

Nutritional Information:
CALORIES 422 (21% from fat) / PROTEIN 33.6g / FAT 9.7g (SAT 3.6g, MONO 2.7g, POLY 1g) / CARB 48.4g / FIBER 4.6g/ CHOL 63mg / IRON 3.7mg / SODIUM 478mg / CALCIUM 163mg




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