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Creamy Lemon Chicken Pasta

Name: Creamy Lemon Chicken Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4
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

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Prep 30 min
Total 30 min
Servings 4

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

By Angie McGowan

Updated Apr 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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
For more flavor, garnish with freshly chopped basil.
tip 2
For more of a chicken piccata flavor, add 2 tablespoons capers to this recipe.
tip 3
Any pasta can be used in this recipe.