2boneless, skinless chicken breastscut into 1-inch strips
½teaspoonlemon-pepper seasoning
1tablespoonoil
2garlic clovesminced
2cupschicken broth
⅔cupshredded carrots
½cupcream cheese
2teaspoonslemon juice
¼teaspoonsalt
⅓cupParmesan cheese
1tablespoonparsleychopped
Instructions
Cook pasta according to package directions to al dente. Drain pasta. Reserve 1-2 cups of the pasta water.
Meanwhile, sprinkle chicken with lemon pepper. In large non-stick skillet, stir fry chicken, carrots and garlic until chicken is cooked through and carrots are tender about 5-10 minutes. Remove chicken to a bowl; set aside and keep warm.
Add broth, cream cheese and lemon juice to the skillet. Cook and stir over medium-low heat until cream cheese has melted.
Add chicken, pasta, salt and Parmesan cheese to sauce. Heat through for 5-10 minutes. Add reserved pasta water as needed if sauce gets too thick. Sprinkle with additional Parmesan cheese and chopped parsley when serving, if desired.