Lemon Pepper Pasta and Chicken

This is a great recipe, it has become a family favorite for us!

8 oz Linguine or penne pasta

1 c Frozen peas

3 T Olive oil

1 tsp Lemon pepper, salt free

12 oz Skinless, boneless chicken breast halves, cut into thin, bite size strips

1 Medium red onion, cut into wedges

1 tsp Dried marjoram

1 tsp Minced garlic

Cook pasta according to package direction, adding peas during the last one minute of cooking.  Drain pasta mixture; toss with 1 tablespoon of the olive oil.  Add lemon pepper.  Set aside.  Meanwhile, in a large skillet, heat remaining olive oil over medium heat.  Cook chicken, onion wedges, marjoram and garlic in hot oil until chicken is no longer pink, stirring often.  Gently toss pasta with chicken mixture.  Serve immediately.

Serves 4.  Per serving:  427 calories, 13 g fat, 2 g saturated fat, 49 mg cholesterol, 100 mg sodium, 48 g carbohydrate, 3 g fiber, 29 g protein.