Tuxedo Pasta
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
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
Ingredients
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2 cups uncooked bow tie pasta
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2 cups cubed cooked chicken
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1 medium zucchini, sliced
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1-1/2 cups sliced fresh mushrooms
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1/2 cup chopped sweet red pepper
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3 tablespoons butter, divided
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1/4 cup lemon juice
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2 tablespoons white wine or chicken broth
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3/4 cup shredded Parmesan cheese
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3 tablespoons minced fresh basil or 1 tablespoon dried basil
Directions
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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.
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2.
Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.
Nutrition Facts
1 cup: 289 calories, 13g fat (6g saturated fat), 64mg cholesterol, 256mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 22g protein.
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