Danielle Occhiogrosso Daly
Even kids will be on board for this cheesy, garlicky pasta dinner.
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Cal/Serv:
675
Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
25
mins
boneless, skinless chicken breasts, cut into 2-inch pieces
low-sodium chicken broth
gemelli or other short pasta
cream cheese, at room temperature
peas, thawed if frozen
finely grated Parmesan
finely chopped tarragon
- Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
- Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
- Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
- Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.
Nutritional Information (per serving): About 675 calories, 23.5 g fat (9 g saturated), 41 g protein, 535 mg sodium, 75 g carb, 5 g fiber
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Source : Goodhousekeeping
