Ingredients30 m servings 611 cals
- In a large skillet, saute the pepper and peas in olive oil and butter for 6 minutes or until crisp tender; add garlic and saute an additional minute.
- Add cream cheese, chicken broth, lemon zest and salt. Cook until smooth; add the chicken and pasta. Cook until heated through.
- Garnish with Parmesan cheese and oregano.
- Substitute 1 pound fresh asparagus, cut into 1-inch pieces, for the frozen peas if desired. Replace oregano with thyme, if preferred.
Per Serving: 611 calories; 38.4 g fat; 32.8 g carbohydrates; 33.2 g protein; 160 mg cholesterol; 1633 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was VERY good! Because I had to use what I had at home, I didn't have Johnsonville chicken so I used regular boneless chicken breast I cut up (I seasoned the chicken very well in a pan wit...
This was a very good, quick recipe. I used Neufchâtel cheese and a little additional chicken broth but otherwise followed the recipe. I’ll be making this again soon.
This recipe had a nice flavor but I found it too salty. Next time I would add half water to the chicken broth and only add 1/2 package of cream cheese as I found it to be too much cream cheese.