Sunday, December 4, 2011
creamy lemon-pepper bow tie pasta
First, sprinkle some strips of chicken breast very liberally with lemon pepper seasoning. The lemon-pepper absolutely makes this dish, so don't go skimpy! Cook the chicken with some minced garlic in some olive oil until it's cooked through. Once it's done, remove it to another dish and keep it warm.
Pour some chicken broth into the skillet and add vegetables, cream cheese, and lemon juice. You can use fresh vegetables or frozen, and you can use whatever mix you would like. I chose to use fresh carrot strips and a bag of frozen stir-fry vegetables (basically, I was trying to use up what was in my fridge/freezer...lol). That's what I love about this recipe - it's incredibly versatile!
Cook and stir until your veggies are tender and the cream cheese has melted. You want to create a nice sauce - if it's too runny, then let it cook a bit to reduce down. If it's too thick, I'd add some cream to get it to the desired consistency. At this point, you should also taste it. Add salt or more lemon-pepper to get the flavors just right.
Add the chicken back to the skillet and toss in some cooked bow tie pasta. Mix well so that all of the pasta and chicken are coated with your delicious sauce.
Serve as a side dish or as a main dish alongside a fresh salad or grilled vegetable. Enjoy!
1 box bow tie pasta
1 lb. chicken breasts, cut into 1-inch strips
2 garlic cloves, minced
1 T. canola oil
1 cup chicken broth
1 cup fresh or frozen vegetables
2/3 cup shredded carrots
3 oz. cream cheese
2 t. lemon juice
salt, to taste
heavy cream (optional)
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. If desired, add heavy cream to thin consistency of sauce.