7/26/2003
Chicken Noodle Non-Soup
Adapted from Jo & Josh's low-fat cookbook's "Lemon Chicken Pasta"

Noodles:
3 c cooked tricolor bowtie pasta (10 minutes) (Cook in pot large enough to accomodate the pasta and chicken mixture)

Sauce:
3/4 c chicken broth, made from half a bullion cube (boil water in the microwave to get the cube to dissolve)
4 tbsp cream cheese

Chicken mixture:
1 tbsp olive oil
5 cloves garlic, minced
12 oz chicken breast, cut into 1/4 inch wide strips (use 2 chicken breasts )
1 c frozen baby peas (original recipe calls for them to be thawed, but they do okay if you just throw them in with the chicken)
2/3 c freshly shredded carrot

Last:
6 tbsp finely grated parmesan
1/2 tbsp grated lemon rind
1/8 t salt
1/4 t pepper

Note on timing: If you let the chicken mixture set too long, the chicken dries out.  Try to have the noodles done and the sauce finished when the chicken finishes so it doesn't dry out.

Chicken mixture:
Put oil in skillet, put over med high heat til hot.
Saute garlic 15 seconds
Add chicken, saute 1 minute
Add peas and carrots, saute one minute
Remove all from skillet, set aside

Sauce:
Add broth and cream cheese to skillet.  Cook 3 minutes on med-low or until cheese melts.  Stir constantly with wire wisk.  Stir in noodles and parmesan cheese.

Stir in chicken mixture as soon as it's done, and last 3 ingredients.  Cook 1 minute.

Serves 3 hungry people, or 2 plus good amount of leftovers.



Can also add corn, or broccoli.