PASTA = Lemon and Bow Tie Pasta Chicken

By pattiwarner

Ingredients

• 6 oz. uncooked bow tie pasta
• 3 Tbsp butter, divided
• 2 boneless skinless chicken breast halves, cut into bite size pieces
• 4 oz. fresh mushrooms, sliced
• 1/2 lb. fresh asparagus, cut into 1-inch pieces
• 1/2 c. chopped sweet red pepper
• 2 Tbsp dry white wine or water
• Juice and grated rind of 1 small lemon(2 Tbsp lemon, 1 tsp lemon peel)
• 3 Tbsp chopped fresh basil
• 3/4 cup(3 oz.) parmesan shredded, divided

Preparation

Step 1

Cook pasta, drain.
In lg skillet melt 2 tbsp butter over medium-high heat. Add chicken and mushrooms, cook until chicken is light golden brown. Add asparagus and pepper. Continue cooking until vegetables are tender approx. 3 minutes. Add wine/water and lemon juice. Simmer for 1 minute. Remove from the heat, stir in lemon rind, basil and remaining butter. Toss with hot pasta and 1/2 cup cheese. Place on serving platter and sprinkle with remaining cheese.