Tuxedo Pasta Recipe

Tuxedo Pasta Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that’s a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. –Jackie Hannahs, Fountain, Michigan

This recipe is:

Contest Winning

Quick

[X]

Rate Tuxedo Pasta Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tuxedo Pasta Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

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

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.
Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter. Yield: 6 servings.

Nutritional Facts 1 cup equals 289 calories, 13 g fat (6 g saturated fat), 64 mg cholesterol, 256 mg sodium, 22 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Tuxedo Pasta in Simple & Delicious May/June 2006, p37