Ingredients
1 cup uncooked spiral pasta1 pound boneless skinless chicken breasts, cut into 2-inch strips1/2 cup chopped sweet red pepper2 garlic cloves, minced2 tablespoons canola oil2 tablespoons all-purpose flour1-1/2 cups 2% milk2 cups frozen peas, thawed1 teaspoon salt1 teaspoon grated lemon zest1/2 teaspoon dill weed1/4 teaspoon pepper1/4 cup grated Parmesan cheese2 tablespoons minced fresh parsley
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
