Creamy Lemon Chicken With Pasta & Broccoli

• 3/4 pound boneless, skinless chicken breast halves, cut into thin strips
• 3 tablespoons Shedd's Spread Country Crock(R) Omega Plus Light
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 3/4 cup chicken broth
• 3 ounces Neufchatel cheese or 1/3 less fat cream cheese
• 1 box (10 oz.) frozen broccoli florets, thawed
• 8 ounces bow tie pasta, cooked and drained
• 2 tablespoons lemon juice

1. Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock(R) Omega Plus Light over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until almost cooked. Remove chicken and keep warm.
2. In same skillet, melt remaining 2 tablespoons Spread and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 1 minute. Stir in broth and cheese. Bring to a boil over medium-high heat. Reduce heat to low and stir until cheese is melted. Stir in broccoli and chicken and cook, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Stir in pasta and lemon juice. Season to taste with salt and ground black pepper.

chicken, country, onion, garlic, chicken broth, cheese, frozen broccoli, pasta, lemon juice

Taken from www.myrecipes.com/recipe/creamy-lemon-chicken-with-pasta-broccoli (may not work)