9 ounces of whole-wheat bow-tie pasta or other like pasta
1 tablespoon canola oil
2 boneless skinless chicken breasts, halved, cut into 1/2-inch strips
1 small red onion, cut into slices
1 package (10 ounces) frozen green peas, thawed, drained
1 yellow or red bell pepper, cut into strips
1/2 cup chicken broth
1 container (8 ounces) soft cream cheese with garlic and herbs
Salt and pepper

Directions
Cook pasta in boiling water according to package. Drain.

Meanwhile, heat oil in a large skillet or wok over medium-high heat. Add chicken and onion; stir-fry 3 minutes or until chicken is no longer pink in center. Add peas and yellow pepper; stir-fry 4 minutes. Reduce heat to medium.

Stir in broth and cream cheese. Cook, stirring constantly, until cream cheese is melted. Combine pasta and chicken mixture in serving bowl; mix lightly. Season with salt and pepper to taste.

Serves 4