Ingredients
- 8 oz PENNE PASTA, RICE, DRY
- 1 cup ONION, CHOPPED
- 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed, unrefined
- 2 clove GARLIC, RAW
- 1 lb CHICKEN BREAST, BONELESS, RAW
- 1 cup GREEN PEAS, FROZEN
- 3 large CARROTS, RAW, LARGE
- 1 cup CHICKEN BROTH ORGANIC, LOW SODIUM
- 1 oz CREAM CHEESE, NONFAT
- 1 tbsp LEMON PEEL, RAW
- 1 fl oz LEMON JUICE, RAW
- 1 tsp BLACK PEPPER, GROUND
- 1 tsp MRS. DASH
- 4 tbsp PARMESAN CHEESE, SHREDDED
Instructions
- Cook pasta according to package directions.
- In a large skillet, add chopped onion and garlic and sauté 5 minutes.
- Cube chicken and add to skillet. Cook until no longer pink.
- Shred carrots and add to chicken along with chicken broth carrots and peas to chicken.
- Cook 5 minutes.
- Whisk in cream cheese, lemon peel, lemon juice and seasonings and cook additional 5 minutes.
- Sprinkle with optional parmesan and serve.
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