Lemon Chicken and Bow Tie Pasta

Lemon Chicken and Bow Tie Pasta

Ingredients

• 6 oz. bow tie pasta
• 3 Tbsp. butter,  divided
• 2 boneless, skinless chicken breast halves, cut into bite-sized pieces
• 4 oz. fresh mushrooms, sliced
• 1 medium zucchini, thinly sliced or 1/2 lb. asparagus, cut into 1-inch pieces
• 1/2 cup chopped red or yellow bell pepper
• 2 Tbsp. dry white wine or water
• Juice and grated rind of 1 small lemon
• 3 Tbsp. chopped fresh basil
• 3/4 cup (3 oz.) Shredded Parmesan Cheese

Directions

• Cook pasta according to package directions, drain.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and mushrooms; cook five minutes or until light golden brown. Add zucchini and pepper; continue cooking 3 minutes or until vegetables are tender. Add wine and lemon juice; simmer 1 minute.
• Remove from heat; stir in lemon rind, basil and remaining 1 tablespoon butter. Toss with hot pasta and 1/2 cup cheese. Place on serving platter; sprinkle with remaining cheese.