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Creamy Lemon Chicken Pasta

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Be ready to serve up second and third helpings of this 30-minute dish made with bowtie pasta, shredded chicken and artichoke hearts.

Angie McGowan Recipe by Angie McGowan
April 18, 2013

Ingredients

1
package (16 oz) bow-tie (farfalle) pasta
1
tablespoon olive oil
6
cloves garlic, finely chopped
2
cups shredded cooked chicken
1
can (14 oz) Progresso™ artichoke hearts, drained, quartered
1
cup Yoplait® plain yogurt (from 32-oz container)
1
cup sour cream
2
to 3 teaspoons grated lemon peel
1
teaspoon white pepper
1/4
cup freshly chopped fresh Italian (flat-leaf) parsley
1/4
cups freshly shredded Parmesan cheese

Directions

  • 1 Cook pasta as directed on package. Drain; set aside.
  • 2 Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper.
  • 3 Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.

Expert Tips

For more flavor, garnish with freshly chopped basil.

For more of a chicken piccata flavor, add 2 tablespoons capers to this recipe.

Any pasta can be used in this recipe.

Nutrition Information

No nutrition information available for this recipe.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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