"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

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.

Jo Roberts


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

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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