This is what we had for tonight. It was delicious and easy. I didn't even start making it until 5pm since I spent the afternoon in a Benadryl-induced coma.
Lemon Bow-Tie Chicken
From Perry's Plate
4 2/3 c. uncooked bow tie pasta
12 oz. boneless, skinless chicken breast, cut into thin strips
1/2 tsp. lemon pepper seasoning
2 garlic cloves, minced
1 T. oil
1 c. chicken broth
1 c. frozen corn
1/4 c. light cream cheese, cubed
2 T. lemon juice
2 c. fresh spinach, chopped (or 1 c. frozen, thawed and squeezed dry)
1/2 tsp. salt
1/3 c. shredded Parmesan cheese
Cook pasta according to directions. Meanwhile, sprinkle the lemon pepper seasoning over the chicken and saute in oil for a few minutes. Add garlic. Cook until chicken is slightly browned, then remove from pan.
To the same pan add the broth, corn, cream cheese and lemon juice. Bring to boil, then reduce to medium and cook until cream cheese is melted. Return chicken to pan and add the pasta, spinach, and salt. Cook until sauce is thickened and spinach is wilted. Top with Parmesan cheese and serve.
Serves about 4.
1 comment:
Sounds pretty good...too bad my last pregnancy sickness has ruined spinach for me. I wont go into details. Maybe I just need more time?? I'll have to keep this one on file
love ya : )
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