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Categories:
Pasta chicken breasts lemon pepper garlic canola oil chicken broth Fresh Or Frozen Vegetables carrots weight Cream Cheese lemon juice salt heavy cream
Viewed: 55 - Published at: 8 years agoIngredients
- 16 ounces, weight Bow Tie Pasta
- 1 pound Chicken Breasts, Cut Into 1-inch Strips
- Lemon Pepper Seasoning
- 2 cloves Garlic, Minced
- 1 Tablespoon Canola Oil
- 1 cup Chicken Broth
- 1 cup Fresh Or Frozen Vegetables Of Your Choice
- 23 cups Shredded Carrots
- 3 ounces, weight Cream Cheese
- 2 teaspoons Lemon Juice
- Salt To Taste
- Heavy Cream To Thin Out Sauce (optional)
Method
- Cook pasta according to package instructions.
- Meanwhile, sprinkle chicken liberally with lemon-pepper.
- In a large nonstick skillet, stir fry the chicken and garlic in oil until the chicken is cooked through.
- Remove and keep warm.
- Add broth, vegetables, 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; heat through.
- Season to taste with salt.
- If desired, add heavy cream to thin consistency of sauce.
