| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic — minced |
| 6 |
oz |
Boneless skinless chicken |
|
|
Breasts |
| 1/2 |
c |
Green peas — frozen/thawed |
| 1/3 |
c |
Carrot — shredded |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Fat-free cream cheese |
| 2 |
c |
Pasta |
| 3 |
tb |
Parmesan cheese — grated |
| 1/2 |
ts |
Lemon peel — grated |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Prepare a skillet with cooking spray. Place over medium-high heat until
hot. Add garlic, chicken, peas, and carrot; saut. until tender. 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, pasta, Parmesan cheese, lemon peel,
salt, and pepper; cook 1 minute.
Recipe By : Cooking Light Magazine
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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