Ingredients
Scale
- 12–16 ounces dry pasta whole wheat recommended
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon lemon pepper seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil or cooking spray
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 4 tablespoon fresh lemon juice
- 1/4 cup reduced-fat cream cheese
- 1 cup frozen peas
- 1/4 cup Parmesan cheese
Instructions
-
Bring large pot of salted water to boil. Dice chicken and season with lemon pepper, garlic powder, and salt. In 12″ skillet over medium-high heat heat olive oil or use cooking spray. Saute chicken until cooked through. Remove to medium bowl and set aside. Cook pasta according to package directions.
-
While pasta cooks, melt the butter over medium-high heat in the same skillet. Whisk flour into butter until smooth. Add chicken broth about 1/4 c. at a time, stirring well until smooth before adding more. Stir in lemon juice, and bring to simmer. Reduce heat to medium.
-
Add cream cheese, and whisk into sauce. Some flecks of cream cheese will remain, which is fine. Add peas and return to simmer, then add chicken to sauce. Cook 3-5 more minutes, until peas and chicken are heated through. Turn off heat, stir in parmesan, and gently fold in drained pasta. Serve with additional parmesan and lemon wedges if desired.
- Prep Time: 15
- Cook Time: 15
- Category: Main