Saturday, June 26, 2010

Tuxedo Pasta

2 cups uncooked bow-tie pasta

2 cups cubed cooked chicken

2 medium zucchini, sliced

1 ½ cups sliced fresh mushrooms

3 Tablespoons butter, divided

¼ cup lemon juice

2 tablespoons chicken broth

¾ cup shredded Parmesan Cheese

1 TB dried Basil

2 TB sun dried tomato pesto

1 clove garlic

1 jar sweet red pepper

Cook pasta according to package directions. Meanwhile, in large skillet, sauté the chicken, zucchini, mushrooms, red pepper, and garlic in 2 TB butter for 4-5 minutes or until veggies are tender. Add lemon juice and chicken broth. Reduce heat; cook and stir until heated through. Mix together with Parmesan and Pesto.

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