Lemon Chicken Pasta

2 tsp. olive oil
4 cloves garlic, minced
3-4 chicken breasts, cut in 1/4 inch strips
1 cup frozen peas, thawed
1 cup carrots, julienned
2 cups chicken broth
8 T cream cheese
4 cups bowtie pasta, cooked (measure raw)
6 T. grated Parmesan cheese
1 tsp grated lemon rind
salt and pepper to taste

Heat oil and saute garlic. Add chicken and cook until chicken is cooked through. Add peas and carrots and cook 2-3 minutes. Remove chicken mixture from pan onto a large plate. Add broth and cream cheese to your pan, cooking over medium heat until cheese melts.; stir constantly with a whisk. Add chicken mixture and cooked pasta to pan. Add Parmesan cheese, lemon rind, salt and pepper and heat through.

I like to serve this extra saucy, so watch the amount of pasta you add. I don't usually use the full 4 cups that this recipe calls for. I also sent a little extra peas and carrots, so you may want to measure, or just add what you will eat.