Creamy Lemon Chicken Pasta Recipe - BettyCrocker.com

Ingredients

• 1 package (16 oz) bow-tie (farfalle) pasta
• 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 2 cups shredded cooked chicken
• 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
• 1 cup Yoplait® plain yogurt (from 32-oz container)
• 1 cup sour cream
• 2 to 3 teaspoons grated lemon peel
• 1 teaspoon white pepper
• 1/4 cup freshly chopped fresh Italian (flat-leaf) parsley
• 1/4 cups freshly shredded Parmesan cheese