Low Fat Tuxedo Pasta
Mollie West
ingredients
- 1 pkg. Bowtie pasta
- 3 T butter, divided
- 2 boneless skinless chicken breast halves, cut into bite size pieces.
- 4 oz. fresh mushrooms, sliced (1 cup)
- 1 zucchini thinly sliced or 1/2 lbs asparagus cut into 1 inch pieces
- 1/2 cup chopped orange, red or yellow bell pepper
- 2 T dry white wine or water
- Juice and grated peel of 1 small lemon
- 3 T chopped fresh basil
- 3 oz. shredded parmesan (3/4 cup) divided.
directions
- 1
Cook pasta to pkg. Directions – drain. Keep warm.
- 2
In a large skillet over high heat, melt 2T butter. Add chicken and mushrooms – cook about 5 minutes until golden brown, stirring often. Add zucchini and bell pepper.
- 3
Cook about 3 minutes or until veggies are tender-crisp. Add wine and lemon juice – simmer 1 minute. Remove from heat: stir in lemon peel, basil and remaining 1 T butter. Add pasta and 1/2 cup parmesan cheese. Toss to mix.
- 4
To serve, place on platter or dinner plates; sprinkle with remaining cheese.
notes
Submitted by Laura Walsh on behalf of Ann Hyman.
Source: Mollie and Carrie
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