Portion Size: 1 1/2 cups; Approx. 3 oz. chicken with sauce, ½ cup pasta, ½ cup vegetable sauce mixture

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 package (16-ounces) whole wheat bow-tie pasta
2 tablespoons oil
(2 ½ pounds) boneless skinless chicken breasts	Sliced.
1 large red onion	Washed, peeled and sliced.
1 package (16 ounce) frozen green peas	Thawed and drained.
2 yellow or red peppers	Wash, trim and cut into strips.
1 cup reduced sodium chicken broth
1 (16-oz.) reduced fat soft cream cheese with garlic and herbs
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta in  boiling water according to package directions; drain.
2	Meanwhile, heat oil in large skillet over medium to high heat.  Add chicken and onion; stir fry 3 minutes or until chicken is no longer pink in center. Remove chicken and set aside	Cook until internal temperature reaches 165°F.
3	Add peas and yellow pepper; stir fry 4 minutes.  Reduce heat to medium.
4	Stir in broth and cream cheese.  Cook, stirring constantly, until cream cheese is melted.
5	Combine pasta and peas mixture in serving bowl; mix lightly.  Season with salt and black pepper. Top with chicken