Tuxedo Pasta Recipe
- 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
- 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.
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.
Reviews for Tuxedo Pasta
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.