Sauteed Chicken, Asparagus & Tomato Pasta

• 3 cups uncooked dried campanelle pasta
• 1 Half Stick (1/4 cup) Land O Lakes Butter
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon finely chopped fresh garlic
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound (about 2 cups) asparagus, cut diagonally into 2-inch pieces
• 2 cups halved grape tomatoes
• 1 medium (1 cup) yellow bell pepper, cut into 1-inch strips
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil leaves

1. Cook pasta according to package directions.
2. Drain; set aside.
3. Melt butter in 12-inch skillet over medium-high heat until sizzling.
4. Add chicken, garlic, lemon zest, thyme leaves, salt and pepper.
5. Cook, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
6. Add asparagus, tomatoes and bell pepper.
7. Continue cooking, stirring occasionally, 6-8 minutes or until asparagus is crisply tender and tomatoes are softened.
8. Stir in pasta.
9. Sprinkle with Parmesan cheese and basil.
10. Serve immediately.

pasta, butter, chicken breasts, fresh garlic, freshly grated lemon zest, thyme, salt, pepper, halved grape tomatoes, yellow bell pepper, parmesan cheese, fresh basil

Taken from www.landolakes.com/recipe/3911/sauteed-chicken-asparagus-tomato-pasta (may not work)