Simple Low-Fat Tuxedo Pasta

• 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

1. Cook pasta as directed on package.
2. Drain and keep warm. Meanwhile in a large skillet over medium-high heat, melt 2 tablespoons butter. Add chicken and mushrooms.
3. Cook for 5 minutes until golden brown. Add zucchini and pepper. Cook 3 more minutes or until vegetables are tender-crisp.
4. 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.
5. Serve on plate or platter. Sprinkle with remaining cheese.

pasta, butter, chicken breasts, fresh mushrooms, zucchini, red, water, lemon, fresh basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855538 (may not work)