Ingredients
1
package (14 oz) chicken tenders, cut into 1-inch pieces
3/4
teaspoon salt
1/2
teaspoon pepper
1
tablespoon olive oil
1
medium onion, finely chopped
2
cloves garlic, finely chopped
2
teaspoons grated lemon peel
3
cups Progresso™ chicken broth (from 32-oz carton)
8
oz farfalle (bow-tie) pasta
2
medium carrots, cut into 1/2-inch slices
2
cups trimmed 1-inch pieces asparagus (about 1 lb)
6
oz cream cheese, softened and cut into 1-inch cubes
1/4
cup grated Parmesan cheese
1
tablespoon lemon juice
1/2
cup Cascadian Farm™ frozen organic sweet peas, thawed
Preparation
Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.
