Bow Tie Lemon Chicken

Photo: psfreeman

The zesty flavor of lemon brightens every bite of this creamy chicken and pasta dish. From Rebecca Snapp: Cynthiana, Kentucky. Recipe published as Bow Tie Lemon Chicken in Light & Tasty April/May 2001.

Yield: 4 servings
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  • 4-2/3 cup(s) uncooked bow tie pasta
  • 12 ounce(s) boneless skinless chicken breast, cut into 1-inch strips
  • 1/2 teaspoon(s) salt-free lemon-pepper seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon(s) canola oil
  • 1 cup(s) chicken broth
  • 1 cup(s) frozen peas, thawed
  • 2/3 cup(s) shredded carrots
  • 1/4 cup(s) cubed reduced-fat cream cheese
  • 2 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) salt
  • 1/3 cup(s) shredded Parmesan cheese


  1. • Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.
  2. • Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; cook until heated through. Sprinkle with Parmesan cheese.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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