Creamy Lemon Chicken Pasta

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

Angie McGowan

April 18, 2013

package (16 oz) bow-tie (farfalle) pasta

tablespoon olive oil

cloves garlic, finely chopped

cups shredded cooked chicken

can (14 oz) Progresso™ artichoke hearts, drained, quartered

cup Yoplait® plain yogurt (from 32-oz container)

cup sour cream

to 3 teaspoons grated lemon peel

teaspoon white pepper

1/4

cup freshly chopped fresh Italian (flat-leaf) parsley

1/4

cups freshly shredded Parmesan cheese

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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.