That Was Yummy

My favorite magazine is Taste of Home. I probably love to read recipes more than I love to cook, but we tried a good one last night. We doubled the recipe and it makes great leftovers. Here it is:

Lemon Chicken Primavera
4 Servings Prep/Total Time: 30 min.

Ingredients:
1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 teaspoon salt
1 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Suggestion: We added 2 tablespoons of lemon juice and extra lemon peel.

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley. Yield: 4 servings.


Nutrition Facts: 1-1/4 cups equals 405 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 851 mg sodium, 35 g carbohydrate, 5 g fiber, 35 g protein.