Lemon-Chicken Pasta (6 PTS)

Recipe Ingredients

		Vegetable cooking spray
1 teaspoon	5ml	Olive oil
2		Garlic - minced
6 oz	170g	Boneless skinless chicken breast halves
		Cut into 1/4-inch-wide strips
1/2 cup	118ml	Frozen green peas - thawed
1/3 cup	36g / 1.3oz	Coarsely shredded carrot
1/2 cup	118ml	Low-sodium chicken broth
2 tablespoons	30ml	Light process cream cheese product
2 cups	474ml	Cooked farfalle - (bow tie pasta)
		Cooked without salt or fat
3 tablespoons	45ml	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Grated lemon rind
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Fresh chives - (optional)

Recipe Instructions

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 whisk. Stir in

chicken mixture, farfalle, and next 4 ingredients; cook 1 minute. Yield: 2

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

Per serving: 310 Calories (kcal); 5g Total Fat; (15% calories from fat); 21g

Protein; 44g Carbohydrate; 32mg Cholesterol; 237mg Sodium

Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

Serving Ideas : Garnish with chives, if desired.

Source:
Cooking Light, Oct 1993, page 122

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