Wednesday, May 6, 2009

Lemon Chicken Farfalle


3 tsp olive oil
4-6 cloves garlic, minced
3-4 boneless, skinless chicken breasts; sliced
1 cup frozen baby peas
1 cup carrot, cut into small strips
1 1/2 cups chicken broth
6 Tbsp Cream cheese
6 cups farfalle (Bow tie) pasta, cooked
9 Tbsp grated Parmesan cheese
1 tsp lemon zest
1 1/2 tsp salt
1/2 tsp pepper


Start boiling the pasta. Meanwhile...Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute until tender. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.
(serves 6; 8 pts per serving)
Mike and I really enjoyed the pasta, however the kids didn't care for the light lemon taste it has. We made the pasta with the Barilla MINI farfalle pasta. The kids thought the pasta "Was so cute and little". Anyway...we enjoyed it!

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