Wednesday, May 27, 2009

Creamy Chicken & Lemon Pepper Penne

  • 1 Tbsn butter
  • 3/4 lb boneless skinless chicken breasts, cut into 3/4 inch pieces
  • 3 cups frozen or fresh broccoli florets
  • 3/4 cup julienned or sliced carrots
  • 1 cup milk or chicken broth
  • 1/2 tsp salt
  • 1/2 tsp lemon pepper
  • 4 cups Penne pasta (I have also used bowtie pasta)
  • 1 pkg (8 oz) Cream cheese (use fat free to make low fat)
  • 1/2 cup grated Parmesan cheese
In a large skillet over Med-High heat, melt butter, add chicken. Cook 3 mins. Add broccoli, carrots, milk, salt, lemon pepper. Heat to a boil. Reduce heat to Med, cover and cook 3 mins or until veggies are crisp and chicken is done. Meanwhile, cook pasta and drain. Stir cream cheese into broccoli/chicken mixture until smooth. Remove from heat, stir in Parmesan cheese. Spoon sauce over hot pasta and serve immediately.

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