Chicken and Rigatoni in Lemon Herb Butter Sauce

• 1 stick Butter
• 1 pound Chicken Breast Tenderloins
• McCormick Lemon Herb Seasoning
• 1 box Rigatoni
• 1 cup Frozen Stir Fry Mix (red And Green Peppers, Onions)
• Parmesan Cheese
• Salt And Pepper, to taste

1. Cut one stick of butter into chunks and put half into large frying pan on low heat.
2. Cut chicken into chunks as well and add to butter to cook.
3. (You can turn the heat up to medium)
4. Start boiling water for the pasta.
5. Salt the water really well.
6. When chicken starts to turn white, sprinkle McCormicks Lemon Herb seasoning throughout.
7. Add more until everythings a nice yellow color.
8. Add pasta to boiling water.
9. Add your veggies and the rest of the butter.
10. (Note: if you use the frozen veggies, it might water things down a little.
11. If its too watery for you, use a little flour to thicken it up.
12. Just not too much.)
13. Turn back down to medium-low heat and let simmer, stirring occasionally.
14. Once al dente, drain pasta and place in serving bowl.
15. Pour chicken and butter sauce directly over pasta and mix well.
16. Top with Parmesan cheese and serve.
17. (If youre feeling fancy, garnish with parsley and lemon slices.)

butter, chicken, lemon herb seasoning, rigatoni, fry, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rigatoni-in-lemon-herb-butter-sauce/ (may not work)