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  1. Lemon Chicken with Snow Peas & Peppers

Lemon Chicken with Snow Peas & Peppers

00:25:00 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

This tasty recipe is quick and easy to prepare, yet terrific for both weeknight or weekend dinners. A lemony cream sauce complements the chicken and vegetables, and all get served over rice.

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Make It

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  • Mix cream cheese product, milk, broth, lemon zest and juice until blended.
  • Cook chicken in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring frequently. Add peas and peppers; cook and stir 2 to 4 min. or until chicken is done and vegetables are crisp-tender, adding garlic for the last minute.
  • Stir in cream cheese mixture; cook 3 to 4 min. or until slightly thickened and heated through. Serve over rice.


Prepare as directed, substituting uncooked peeled medium shrimp for the chicken, cooking the snow peas and peppers 3 min. before adding the shrimp, then cooking an additional 2 to 3 min. or until shrimp turn pink, and adding garlic for the last minute.


Prepare using Philadelphia Light Cream Cheese Product. Or omit garlic, and prepare using Philadelphia Herb & Garlic Cream Cheese Product or Philadelphia Herb & Garlic Light Cream Cheese Product.

Special Extra

Garnish with 1 Tbsp. chopped fresh parsley, chives or dill before serving.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 390
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 90mg
Sodium 230mg
Carbohydrate 37g
Dietary fibre 1g
Sugars 4g
Protein 32g
Vitamin A 15 %DV
Vitamin C 140 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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