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Tuxedo Pasta

 Tuxedo Pasta
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

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Tuxedo Pasta (continued)

Nutritional Facts: 22 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.