Farfalle With Chicken And Sun-Dried Tomatoes

• 8 ounces uncooked farfalle (bow tie pasta)
• 2 tablespoons oil from sun-dried tomatoes packed in oil
• 1 3/4 cups vertically sliced onion
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 (8-ounce) package presliced mushrooms
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 cups shredded rotisserie chicken breast
• 1/3 cup sun-dried tomatoes, diced
• 1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
• 1/4 cup coarsely chopped fresh basil leaves

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large nonstick skillet over medium heat. Add sun-dried tomato oil; swirl to coat. Add onion; saute 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; saute 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook 2 minutes or until thoroughly heated, stirring frequently. Add cheese and basil; toss gently.
3. Kids Can Help: Teaching kids how to gather all their ingredients together before cooking is a great way to set good habits. They can collect everything while you start the pasta water.
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pasta, oil from, onion, red pepper, garlic, mushrooms, kosher salt, freshly ground black pepper, lemon juice, chicken, tomatoes, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/farfalle-chicken-sun-dried-tomatoes (may not work)