Lemon and Parmesan Chicken with Tri-Colored Peppers

I started experimenting the other day, and this recipe was the result. It was pretty tasty!

Ingredients:
1 lb boneless, skinless chicken breast (cut into bite-size pieces)
Tri-colored peppers (cut into bite-size pieces)
1/2 cup Kraft Reduced-Fat Parmesan Cheese
1/2 cup Chicken Broth, plus 1/4 cup seperated
4 cups cooked pasta (I used whole-wheat rotini)
1/2 fresh lemon
salt & pepper to taste
1 clove of garlic diced
2 tsp olive oil
2 tbs corn starch

Directions:
Cook pasta, drain and set aside. Heat one tsp of oil in a skillet; add chicken and cook until no longer pink. Add the other tsp of oil to the pan with the chicken. Add peppers and minced garlic; cook until peppers are just tender crisp. Pour the 1/2 cup of chicken broth and the parmesan cheese into the skillet, add salt and pepper to taste and mix well. Squeeze in the juice of 1/2 of a fresh lemon and stir. Turn the skillet to medium heat. While the mixture is warming, add the corn starch to the 1/4 cup chicken broth and mix well. Pour the corn starch mixture into the skillet and bring to a boil. Stir constantly and cook until thickened. Add the pasta to the skillet and toss to mix. Serve with additional parmesan cheese sprinkled on the top.

If this is divided into 6 servings, each serving is 5 weight watcher points.