4½ cups uncooked bowtie pasta

½ t. lemon pepper seasoning

1 (2 oz.) boneless chicken breast cut in 1-inch pieces

2 garlic cloves, minced

1 T. vegetable or olive oil

1 cup chicken broth

1 cup fresh or frozen peas, thawed

⅔ cup shredded carrots

¼ cup cream cheese, cubed

2 T. lemon juice

½ t. salt

⅓ cup shredded Parmesan cheese

Cook pasta according to package directions. Do not drain. Sprinkle lemon pepper seasoning on chicken. In a large skillet, stir fry chicken and garlic in oil until juices are clear. Remove chicken and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet. Cook and stir until vegetables are cooked and cheese is melted. Drain pasta and add to the reserved chicken. Salt the pasta/chicken mixture, then add it to the vegetable mixture in the skillet. Heat through. Sprinkle with Parmesan cheese. Makes 3-4 servings.

Recipe courtesy of Susie Kraning Peru, Indiana