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Bow Tie Lemon Chicken Recipe

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This recipe for Bow Tie Lemon Chicken, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Roberts
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
PREP/TOTAL TIME: 30 MIN.
YIELD: 4 SERVINGS
The zesty, lemon flavor brightens every bite of this creamy chicken and pasta dish. With my family’s busy schedule, it’s a good thing I have a collection of speedy recipes.
Rebecca Snap p. Cynthiana, Kentucky
4-2/3 cups uncooked bow tie pasta
12 ounces boneless skinless chicken breast, cut into 1-inch strips
1/2 teaspoon salt-free lemon- pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed• cup shredded carrots cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3. cup shredded Parmesan cheese

Directions:
Directions:
Cook pasta according to the package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large non- stick skillet, stir-fry the chicken and garlic in oil until chicken juices run clear. Remove and keep warm.
Add broth, peas, carrots, cream cheese and lemon juice to the skillet;
cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.
NUTRITION FACTS: 1 serving (1-1/2 cups) equals 399 calories, 11 g fat (4 g saturated fat), 64 mg cholesterol, 824 mg sodium, 42 g carbohydrate, 4 g fiber, 33 g protein.

 

 

 

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