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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one thatâs a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. âJackie Hannahs, Fountain, Michigan Ingredients:
2 cups uncooked bow tie pasta |
2 cups cubed cooked chicken |
1 medium zucchini, sliced |
1-1/2 cups sliced fresh mushrooms |
1/2 cup chopped sweet red pepper |
3 tablespoons butter, divided |
1/4 cup lemon juice |
2 tablespoons white wine or chicken broth |
3/4 cup shredded parmesan cheese |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
2. Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter. Yield: 6 servings.
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