Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

8 pt ~ Lemon Chicken Pasta




Source of Recipe


WW Message Board


List of Ingredients




1 tsp olive oil
2 garlic cloves, minced
6 oz chicken breasts, cut into strips
1/2 c frozen peas, thawed
1/3 c shredded carrots
1/2 cup chicken broth
2 Tbsp tub-style light cream cheese
2 c hot cooked farfalle (1 1/4 c uncooked)
3 Tbsp grated Parmesan cheese
1/2 tsp grated lemon rind
1/8 tsp salt and peppe*

*Lemon pepper may be use in place of the grated lemon rind and salt/pepper.

Recipe



Coat a large nonstick skillet with nonstick spray; add oil and place over med-high heat until hot. Add chicken and garlic; saute until chicken is no longer pink. Add peas and carrots; saute one minute. Remove chicken mixture from skillet; set aside. Add chicken broth and cream cheese to skillet and cook over med-high heat 3 minutes. or until cheese melts, stirring constantly. Stir in pasta, Parmesan cheese, lemon rind, salt and pepper; cook one minute.
2 servings

Per serving (serving size = 1 1/2 cup each): 8 POINTS