Lemon Chicken Primavera

1 cup uncooked spiral pasta*
1 lb. boneless skinless chicken breasts, cut into 2-inch strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 Tbsp. canola oil
2 Tbsp. flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed*
1 tsp. salt
1 tsp. grated lemon peel
1/2 tsp. dill weed
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 Tbsp. minced fresh parsley

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir 2 minutes or til thickened. Drain pasta; add pasta, peas, salt, lemon peel, dill and pepper to chicken mixture. Cook and stir until heated through. Sprinkle with cheese and parsley. Makes 4 servings.
*I double this recipe, but it's still not enough pasta, in my opinion. I would recommend using 3 cups pasta for a doubled recipe. I also don't use as many peas as the recipe calls for; I use about half.