"The belly rules the mind."--Spanish Proverb

Chicken- Tuxedo Pasta Recipe

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This recipe for Chicken- Tuxedo Pasta, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Sunday, April 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. uncooked bow tie pasta
2 c. cubed cooked chicken
1 medium zucchini, sliced
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped sweet red pepper
3 T. butter, divided
1/4 c. lemon juice
2 T chicken broth
3/4 c. shredded parmesan cheese
3 T. minced fresh basil or 1 T. dried basil

Directions:
Directions:
cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, succhini, mushrooms and red pepper in 2 T. butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine or broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Drain pasta; add to skillet. Stir in Parmesan cheese, basil and remaing butter

Number Of Servings:
Number Of Servings:
6

 

 

 

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