Creamy Lemon Chicken Pasta


Looking for a lower fat creamy pasta dish?


Creamy Lemon Chicken Pasta


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


Cook pasta as directed on package. Drain; set aside.

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.

Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.

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