Creamy Lemon Chicken Pasta

I was in the mood for something fresh, so I came up with this.  I had some leftover cream cheese from another recipe and threw it in to add a little more creaminess.  I used real parmesan, the type that comes in a wedge and you grate yourself.  It's more expensive but you don't need to use as much of it.  I like throwing veggies into pretty much anything I make, partially because it's easier to get my husband to eat them if they have a little sauce on them.  Its also makes dinner stretch a little further.

Ingredients


4 ounces uncooked pasta, cooked according to directions
2 boneless skinless chicken breast (about 10 ounces), cut into bite sized pieces
3 cloves garlic, minced
1/2 cup chopped onion
10 ounces package of broccoli, cooked
3 tablespoons grated parmesan
15 fresh basil leaves, snipped into 1/4 inch pieces
2 small lemons
2 ounces cream cheese

Directions


Cook the pasta according to the directions on the package, set aside. Steam the broccoli (I just use the microwave steamer bags), set aside.

In a small bowl combine the snipped basil, parmesan, the zest and juice from the lemons with the cream cheese. Set aside.

In a large pan, saute the chicken, garlic and onions together. Add the pasta and broccoli to the pan and let them warm a little. Add the cream cheese mixture, stirring until everything is evenly coated. Serve immediately.

Nutritional Info


Servings Per Recipe: 4

Amount Per Serving

Calories: 217.2
Total Fat: 2.6 g
Cholesterol: 39.3 mg
Sodium: 311.2 mg
Total Carbs: 29.2 g
Dietary Fiber: 6.0 g
Protein: 23.3 g