Ingredients
2
cups uncooked farfalle (bow-tie) pasta (4 ounces)
1/4
cup crushed butter-flavor crackers
1
teaspoon grated lemon peel
1
pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2
cloves garlic, finely chopped
2
cups frozen broccoli flowerets or broccoli cuts (from 1-pound bag), thawed and drained
1
cup chicken broth
1/2
cup fat-free (skim) milk
2
tablespoons lemon juice
1/8
teaspoon pepper
1
can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
Preparation
Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.
