Lemon-Chicken Pasta recipe

Ingredients:
1
teaspoon olive oil
2 cloves garlic, minced
8 ounces boneless skinless
chicken breast, sliced
1/2 cup frozen baby peas
1/3 cup carrot,
coarsely shredded
1/2 cup chicken broth
2 tablespoons nonfat cream
cheese
2 cups farfalle pasta, cooked (bow tie pasta)
3 tablespoons
grated Parmesan cheese
1/2 teaspoon grated lemon rind
1/2 teaspoon
salt
1/2 teaspoon freshly ground black pepp

Procedures:
Coat a large nonstick
skillet with cooking spray; add oil. Place over medium-high heat until hot.
Add garlic; saute 15 seconds. Add chicken; saute 1 minute. Add peas and
carrot; saute 1 minute. Remove from skillet; set aside. Add broth and cream
cheese to skillet; cook over medium-high heat 3 minutes or until cheese
melts, stirring constantly with a wire whisk. Stir in chicken mixture,
farfalle, and next 4 ingredients; cook 1 minute.