Bow Tie Lemon Chicken

• 4 2/3 cups bow tie pasta, uncooked
• 12 ounces boneless skinless chicken breasts, cut into 1-inch strips
• 1/2 teaspoon salt-free lemon pepper
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 cup chicken broth
• 1 cup frozen peas, thawed
• 2/3 cup carrot, shredded
• 1/4 cup reduced-fat cream cheese, cubed
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/3 cup parmesan cheese, shredded

1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper.
2. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.
3. Remove and keep warm.
4. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted.
5. Drain pasta.
6. Add pasta, chicken and salt to vegetable mixture; cook until heated through.
7. Sprinkle with Parmesan cheese.
8. Yield: 4 servings.

pasta, chicken breasts, salt, garlic, canola oil, chicken broth, frozen peas, carrot, cream cheese, lemon juice, salt, parmesan cheese

Taken from www.food.com/recipe/bow-tie-lemon-chicken-276254 (may not work)