Ingredients

1t olive oil
2 garlic cloves, minced
6 oz chicken breasts, cut into strips
1/2 c frozen peas, thawed
1/3 c shredded carrots
1/2 cup chicken broth
2 T tub-style light cream cheese
2 c hot cooked farfalle (1 1/4 c uncooked)
3 T grated Parmesan cheese
1/2 t grated lemon rind
1/8 t salt and pepper

Coat a lg. nonstick skillet with nonstick spray; add oil and place over med-high heat until hot. Add chicken and garlic; saute until chicken is no longer pink. Add peas and carrots; saute one minute.

Remove chicken mixture from skillet; set aside. Add chicken broth and cream cheese to skillet and cook over med-high heat 3 min. or until cheese melts, stirring constantly. Stir in pasta, Parmesan cheese, lemon rind, salt and pepper; cook one minute.