| 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 igor@digex.net on Jan 28, 1997.
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