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Tuxedo Pasta Recipe
Tuxedo Pasta Recipe photo by Taste of Home

Tuxedo Pasta Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

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

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tuxedo Pasta

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 2, 2014

"This one was just "eh" for me. Not bad....but didn't have any wow factor, and based on the reviews, that's what I thought it would have. I even added some garlic and Italian seasoning......disappointing"

MY REVIEW
Reviewed Aug. 10, 2013

"This dish was FABULOUS! I was looking for a new zuchinni recipe and came across this one. It fit the bill perfectly! I used the "fresh" basil in the tube since it's all I had on hand. If quick and delicious is on your mind, what are you waiting for? Get cooking!"

MY REVIEW
Reviewed Mar. 2, 2013

"Very fresh/refreshing flavor. Loved this dish."

MY REVIEW
Reviewed Sep. 17, 2010

"We eat this at least once a month with what ever pasta I have and what ever veggies are available. Made it with out the red peppers once and it was not as good! A total family favorite."

MY REVIEW
Reviewed Jun. 21, 2010

"I have made this 3 times this month, it is my new favorite go to pasta dish for the summer! I have varied it a few ways, using lime juice instead of lemon or white wine vinegar instead. Its definitely better with fresh basil. And I have never done the cucumbers simply bc we don't eat them, but have added yellow pepper or green pepper instead (the yellow was tastier). Love this dish!"

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