Tuxedo Pasta Recipe
Tuxedo Pasta Recipe photo by Taste of Home
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Tuxedo Pasta Recipe

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4.5 12 16
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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


  • 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: 289 calories, 13g fat (6g saturated fat), 64mg cholesterol, 256mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 22g protein.


  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

Full-Bodied White Wine

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

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sgallirn User ID: 2123169 77095
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"

TOHfoodie User ID: 3640360 138376
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!"

slvrscren User ID: 3585008 69243
Reviewed Mar. 2, 2013

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

banyan1027 User ID: 4089255 69242
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."

lanasmama User ID: 4417712 84538
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!"

BrendainPa User ID: 861741 162472
Reviewed Oct. 20, 2009

"I made this years ago, then lost the recipe. The flavors in this dish blend so well together, but whatever you do...don't skimp & use grated cheese or basil from a jar! It's worth a trip to the store to get these items fresh...they absolutely MAKE the dish. I also added fresh lemon peel."

nina3537 User ID: 1959336 140236
Reviewed Jun. 18, 2009

"Potato soup

7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)
In a large crockpot, combine first ten ingredients.
Cover and cook on high for 7 hours or until the
vegetables are tender.
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk."

annarose73 User ID: 4201261 136876
Reviewed Jun. 13, 2009

"Also good with frozen shrimp instead of chicken and fresh diced tomato thrown in at the end"

smuse User ID: 2053316 84537
Reviewed Jun. 12, 2009

"I use frozen vegetables and also add parsley. I've even used canned chicken for a fast meal.


merrywill User ID: 2551145 157793
Reviewed Jun. 12, 2009

"Does your family like celery? Peel it first with a potato peeler to make the celery tender. Or consider sundried tomatoes."

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