Name: Lemon-Chicken Pasta
Ingredients: Vegetable cooking spray; 1 ts Olive oil; 2 Cloves garlic, minced; 6 oz Boneless skinless chicken breast halves, cut into 1/4-inch-wide strips; 1/2 c Frozen green peas, thawed; 1/3 c Coarsely shredded carrot; 1/2 c Low-sodium chicken broth; 2 tb Light process cream cheese product; 2 c Cooked farfalle, (bow tie pasta) cooked without salt or fat; 3 tb Grated Parmesan cheese; 1/2 ts Grated lemon rind; 1/8 ts Salt; 1/8 ts Pepper; Fresh chives, (optional)

When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Pasta	2	Servings

INGREDIENTS

		Vegetable cooking spray
1	ts	Olive oil
2		Cloves garlic, minced
6	oz	Boneless skinless chicken breast halves, cut into 1/4-inch-wide strips
1/2	c	Frozen green peas, thawed
1/3	c	Coarsely shredded carrot
1/2	c	Low-sodium chicken broth
2	tb	Light process cream cheese product
2	c	Cooked farfalle, (bow tie pasta) cooked without salt or fat
3	tb	Grated Parmesan cheese
1/2	ts	Grated lemon rind
1/8	ts	Salt
1/8	ts	Pepper
		Fresh chives, (optional)

INSTRUCTIONS

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 whisk. Stir in chicken
mixture, farfalle, and next 4 ingredients; cook 1 minute. Yield: 2 servings
(serving size: 1-1/2 cups).
Per serving: 625 Calories; 10g Fat (15% calories from fat); 43g Protein;
90g Carbohydrate; 63mg Cholesterol; 563mg Sodium
Serving Ideas : Garnish with chives, if desired.
Recipe by: Cooking Light, Oct 1993, page 122
Posted to MC-Recipe Digest V1 #413 by [email protected] on Jan 28, 1997.

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