| | Lemon Chicken Pasta (6 Pts) Vegetable cooking spray
1 teaspoon of olive oil
2 cloves garlic, minced
6 ounces boneless skinless chicken breast halves, cut into 1/4-inch-wide strips
1/2 cup of frozen green peas ; thawed
1/3 cup of coarsely shredded carrot
1/2 cup of low-sodium chicken broth
2 tablespoons of light process cream cheese product
2 cups of cooked farfalle, bow tie pasta cooked without salt or fat
3 tablespoons of grated Parmesan cheese
1/2 teaspoon of grated lemon rind
1/8 teaspoon of salt
1/8 teaspoon of pepper
Fresh chives, optional |
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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 3minutes or until cheese melts, stirring constantly with a whisk. Stir inchicken mixture, farfalle, and next 4 ingredients; cook 1 minute. Yield: 2servings (serving size: 1-1/2 cups).
Per serving: 310 Calories (kcal); 5g Total Fat; (15% calories from fat); 21gProtein; 44g Carbohydrate; 32mg Cholesterol; 237mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates
Serving Ideas : Garnish with chives, if desired. Recipe By: Cooking Light, Oct 1993, page 122 Serving Size: 4
Nutr. Assoc. : 0 0 0 0 0 0 2495 0 3928 4363 0 0 0 0 0 0
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