"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Chicken Pasta Recipe

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This recipe for Lemon Chicken Pasta, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet McLeod
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
2 cloves garlic, minced
8 oz. boneless, skinless chicken breast, sliced
1/2 C. frozen baby peas
1/3 C. carrot, coarsely shredded
1/2 C. chicken broth
2 T. nonfat cream cheese
2 C. bow tie pasta, cooked
3 T. grated Parmesan cheese
1/2 t. grated lemon rind
1/2 t. salt
1/2 t. freshly ground black pepper

Directions:
Directions:
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 last four ingredients then the chicken mixture and pasta; cook 1 minute and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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