lemon chicken farfalle...

3 tsp olive oil

4-6 cloves garlic, minced

3-4 boneless, skinless chicken breasts; sliced

1 cup frozen baby peas

1 cup carrot, cut into small strips

1 1/2 cups chicken broth

6 Tbsp non fat cream cheese

6 cups farfalle pasta, cooked

9 Tbsp grated parmesan cheese

1 tsp lemon zest

1 1/2 tsp salt

1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

I actually made this a while ago and just forgot to share it. The horror!! It was a delicious meal that we all loved. You could certainly use full fat cream cheese, but when it's melted like this, with so many other flavors...you really don't even notice or miss the extra fat and calories.

(serves 6; 8 pts per serving)