Creamy Lemon Chicken Pasta
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
You can use any pasta of your choice, Neufchatel instead of cream cheese, light or fat-free sour cream instead of regular, and white pepper instead of black.
Use 2 1/4 cups of chicken stock if not using wine.
Can substitute 1 pound peeled and deveined shrimp for chicken, or keep meat free. If adding veggies, add to the pan after wine. Asparagus and broccoli make great additions.