Saturday, July 5, 2008

Lemon Bow Tie Chicken

Lemon Bow tie Chicken

4 2/3 c. uncooked bow tie pasta
12 oz. boneless, skinless chicken breast, cut into thin strips
1/2 tsp. salt-free lemon pepper seasoning
2 garlic cloves, minced
1 T. oil
15 oz can chicken broth
1/3 c. cream cheese, cubed
2-3 T. lemon juice
2 c. fresh spinach, chopped (or 1 c. frozen, thawed and squeezed dry)
1/2 tsp. salt
1/3 c. shredded Parmesan cheese

Cook pasta according to directions. Meanwhile, sprinkle the lemon pepper seasoning over the chicken and saute in oil for a few minutes. Add garlic. Cook until chicken is slightly browned, then remove from pan.

To the same pan add the broth, cream cheese and lemon juice. Bring to boil, then reduce to medium and cook until cream cheese is melted. Return chicken to pan and add the pasta, spinach, and salt. Cook until sauce is thickened and spinach is wilted. Top with Parmesan cheese and serve.

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