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Tuxedo Pasta Recipe

Tuxedo Pasta 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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