1 teaspoon grated lemon peel from a Green Giant® Fresh Lemon 2 tablespoons lemon juice from a Green Giant® Fresh Lemon 2 cups uncooked farfalle (bow-tie) pasta (4 ounces) 1/4 cup crushed butter-flavor crackers 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips 2 cloves garlic, finely chopped 2 cups frozen broccoli florettes or broccoli cuts (from 1-pound bag), thawed and drained 1 cup chicken broth 1/2 cup fat-free (skim) milk 1/8 teaspoon pepper 1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
1. Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
2. 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.
3. Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.
1 Serving Calories 275 (Calories from Fat 70) Total Fat 8 g Saturated Fat 2 g Cholesterol 50 mg Sodium 740 mg Total Carbohydrate 29 g Dietary Fiber 3 g Protein 25 g Percent Daily Value*: Iron 12% Exchanges: 1 Vegetable 3 Very Lean Meat