Lemon Chicken Pasta

Made this last night and it was SOOO yummy, quick and easy...thought I'd share! You can up the fiber and lower the fat by using whole grain pasta, unbleached whole wheat flour and low fat chicken stock (but to be honest, I've made it both ways and for some reason this tastes better with plain old regular pasta)...

1 16 oz box bowtie or penne pasta

16 oz skinless/boneless chicken breasts, cut into 1 inch pieces

2 tablespoons flour

2 tablespoons olive oil

2 cloves garlic, minced (or 1/4 teaspoon garlic powder)

3/4 cup chicken stock

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup frozen peas

optional - fresh snipped parsley and Parmesan cheese

Cook pasta according to directions, drain and keep warm.

Meanwhile, toss together chicken and flour in a gallon size Ziplock bag or bowl until chicken is lightly coated. In a large skillet, cook and stir chicken in 1 tablespoon of olive oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan and set aside.

Reduce heat to medium. Add remaining oil and garlic to skillet; cook and stir about 1 minute or until tender (omit this step if using garlic powder, and just add it when you add the salt and pepper). Carefully stir in broth, lemon juice, salt and pepper. Cook uncovered for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers and parsley until heated all the way through.

Toss pasta with chicken mixture and serve with Parmesan.