1. In a high-sided large skillet, heat 1 tablespoon oil over medium-high heat; add chicken, and ¼ teaspoon each salt and black pepper. Cook and stir 2 minutes or until browned; transfer to a bowl.
2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook and stir 3 minutes. Add garlic; cook and stir 30 seconds.
3. Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice; serve sprinkled with cheese. Makes about 4½ cups.
- 9 g Total Fat
- 1 g Saturated Fat
- 36 mg Cholesterol
- 269 mg Sodium
- 45 g Carbohydrates
- 8 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 23 g Protein
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Nutritional Information
- 9 g Total Fat
- 1 g Saturated Fat
- 36 mg Cholesterol
- 269 mg Sodium
- 45 g Carbohydrates
- 8 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 23 g Protein
Directions
1. In a high-sided large skillet, heat 1 tablespoon oil over medium-high heat; add chicken, and ¼ teaspoon each salt and black pepper. Cook and stir 2 minutes or until browned; transfer to a bowl.
2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook and stir 3 minutes. Add garlic; cook and stir 30 seconds.
3. Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice; serve sprinkled with cheese. Makes about 4½ cups.