Simple Low-Fat Tuxedo Pasta - cooking recipe

Ingredients

1 (6 oz.) pkg. bow tie pasta
3 Tbsp. butter, divided
2 boneless, skinless chicken breasts, cut into bite size
4 oz. fresh mushrooms, sliced (1 c.)
1 thinly sliced zucchini
1/2 c. chopped red or yellow bell pepper
2 Tbsp. water
1 small lemon (juice and grated peel)
3 Tbsp. chopped fresh basil or dry basil
3 oz. shredded Parmesan cheese

Preparation

Cook pasta as directed on package.
Drain and keep warm. Meanwhile in a large skillet over medium-high heat, melt 2 tablespoons butter. Add chicken and mushrooms.
Cook for 5 minutes until golden brown. Add zucchini and pepper. Cook 3 more minutes or until vegetables are tender-crisp.
Add water and lemon juice. Simmer 1 minute. Remove from heat and stir in remaining 1 tablespoon of butter. Add pasta and 1/2 cup of Parmesan cheese. Toss to mix.
Serve on plate or platter. Sprinkle with remaining cheese.