Sometimes you just want a good, quick, pasta-chicken dish with cream sauce. Well, at least I do. Growing up, my favorite dish, hands down, was fettuccine alfredo. You can imagine my disappointment when I grew up and realized that this lovely, pasta, creamy, delicious delight was one of the least healthiest dishes possible. Sad, sad day. Not to say I still don't indulge in it now and then.
I love to get my pasta-cream sauce fix and this is a perfect dish for that. Oh, and it doesn't take a ton of time. You can go from nothing to something great in less than 30 minutes. Enjoy!
From Jenna at JustCookAlready.com
salt and pepper
4-6 garlic cloves, minced
3-4 boneless skinless chicken breasts, sliced
1 cup frozen baby peas (optional)
1 cup carrots, cut into small strips
1 1/2 cups chicken broth
6 Tablespoons cream cheese
6 cups farfalle (bowtie) pasta, cooked
9 Tablespoons grated parmesan cheese
1 teaspoon lemon zest
1 1/2 teaspoon salt
1/2 teaspoon pepper
Heat a large non-stick skillet over medium-high heat. Add olive oil. Add garlic and sauté for one minute, being careful not to burn. Add chicken. Sauté until almost cooked through. Add carrots and peas and sauté about 1-2 minutes. Remove from pan and set aside.
Add broth and cream cheese to pan and cook over medium-high heat until cheese melts, stirring constantly with a whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about 1 minute.
Serve and enjoy.